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Potage Parmentier

Yields1 Serving

 2 largish Yukon gold potatoes, quartered (I leave the skins on)
 1 turnip, peeled and chopped (optional)
 2 largish leeks, thinly sliced (white and pale green parts only)
 1-2 L water or chicken or veg stock (Julia uses water, I generally use stock)
 4-6 Tbsp. cream (heavy or half & half)
 salt & pepper to taste
 finely chopped parsley or chives

In a large pot, simmer the potatoes, turnip (if using), leeks and water or stock for about half an hour, until very soft. Puree in the pot with a hand held immersion blender, or roughly mash with a potato masher. Add the cream and season with salt and pepper and heat through. Serve immediately, sprinkled with herbs.