Creamy Parsnip Soup

Ingredient List
2 tbsp butter
2 cups leeks
1 celery stalk, optional
1 pound (about 2 large) parsnips – peeled, cut
2 apples – peeled, cored, cut
1 medium potato – peeled, cut
1 can, or 14.5 oz of chicken broth
½ cup cream

Heat butter, add leeks (and celery, if using).
Cook for about 5 minutes.

Add parsnips, apples, potatoes, broth and 4 cups water. Bring to a boil, and simmer until vegetables are soft – about 25 minutes.

Cool slightly and puree the soup. Return to pan – stir in the cream and season with s&p.
Garlic Chips
3 -4 Cloves, Thinly sliced
¼ cup Canola Oil (about 1” in depth, in pot)

Heat the oil over medium-high heat.  The oil should reach about 325 degrees (if you have a thermometer), if not, let it heat for about 3 minutes.  Work in small batches, and add the garlic chips and fry for about 1 ½ minutes (until golden).  Remove with a slotted spoon and drain on a paper towel to cool.  If you like, you can add a dash of salt once the chips are cool.