Creamy Turnip Soup 2

adapted from eatwell.com

3/4 lb. Snow White Turnips
1 Tbls. extra-virgin olive oil
1 Tbls. butter
1 cup Leeks, chopped
1 small Potato, cut 1/4-in. dice
1/2 cup shredded Carrot
2 bay leaves
1/2 tsp. salt
1/4 tsp. ground white pepper
3 cups vegetable stock

Scrub, trim and slice turnips. Heat oil and butter in a large saucepan over medium heat. Add leeks and cook, stirring, until beginning to brown, about 5 minutes. Add turnips, potato, bay leaves, salt and white pepper; stir to combine. Cover, sweat vegetables until they start to give up their liquid, stirring once or twice, about 10 minutes. Add stock, increase heat, bring to a boil. Reduce heat to maintain a simmer, cover and cook until all vegetables are quite tender, 10 to 12 minutes more. Remove bay leaves and puree soup in the pan using an immersion blender. Serves two adults and two children.