Ingredients
1 1/2 tablespoons butter
1 large leek (can substitute shallots), washed and chopped
3 cups vegetable broth
1 large russet potato, diced, skins on
1 medium turnip, peeled, diced
1 medium rutabaga, peeled, diced
Juice from 1/4 lemon
Salt to taste
1/2 cup grated cheddar
Preparation
Melt the butter in a large soup pot over a medium heat and add leeks. Saute until they are soft - 3-4 minutes.
Add vegetable broth and diced root vegetables. Bring to boil, reduce heat, simmer covered until liquid cooks down into a gravy - about 60-90 minutes.
Stir slightly as you add lemon juice and salt to taste. More stirring will make the consistency more uniform. Less stirring will leave more chunks. I prefer the latter.
Serve topped with grated cheddar cheese.
