PPL Soup (Potato-Parsnip-Leek)

I have several pounds of leeks harvested from my fall garden. Today I tried a variation on my usual potato-leek soup by adding parsnips. The parsnips are one of those winter root vegetables that blend so nicely into soups and stews. They definitely added a nice flavor to this thick and hearty soup.

PPL Soup (Potato-Parsnip-Leek)

8 washed potatoes with skins on (preferably Yukon Gold)
4-5 medium leeks
5 parsnips
2 T Better than Bouillon paste- Chicken (or Veggie for vegetarians)
2 T butter or olive oil
1/3 cup cream
salt and pepper to taste

1. Chop potatoes into 1 inch chunks with skins on.
2. Slice leeks (1/4 in thick) up to dark green part
3. Peel parsnips and chop into 1 inch pieces
4. Saute leeks in olive oil or butter until just soft.
5. Add potatoes and parsnips.
6. Add water until it just covers the veggies.
7. Add 2 T of bouillon paste (if you don't have the paste, then cover veggies with half water, half chicken or vegetable broth)
8. Bring to a boil, cover, and simmer  low for 30 minutes.
9. Blend with immersion blender until thick and creamy, leaving it slightly chunky (or put half the soup into a blender and puree).
10. Add salt and pepper to taste.
11. Stir in cream.
12. Garnish with snipped chives (optional)