Parsnip & Potato Soup

Creamy Parsnip Potato Soup
  2 Tablespoons butter
  1 Tablespoon olive oil
  1.5 pounds of parsnips, peeled and chopped
  2 large potatoes, peeled and chopped
  2 large carrots, peeled and chopped
  1 medium large yellow onion, peeled and chopped
  2 cloves of garlic, minced
  2 tablespoons chopped fresh basil OR 1 Tablespoon dried basil
  1 bay leaf
  2 cans of vegetable broth 14.5 oz each
  Fat free organic milk at least ½ cup – I use much more than that depending on what consistency I want.
  Salt and freshly ground pepper to taste
Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil and bay leaf. Cook for 10 to 15 minutes, stirring occasionally. Stir in the vegetable broth. Bring to a boil, cover and simmer over medium-low heat for 20 - 40 minutes, or until vegetables are tender. Discard bay leaf. Remove from heat and use an immersion blender to blend. Ok to leave a few chunks if you want it to feel more like a veggie soup. Add milk to desired consistency. Add salt and pepper to taste. Serve hot. Yields 6-8 servings