2 medium leeks (white and green parts), thinly sliced 1 t salt 4 cloves garlic, minced 6 c water or vegetable stock 1 pound small turnips, diced 1 pound small red potatoes, diced 1 bunch Swiss chard or turnip greens, chopped black pepper (optional)
Spray the bottom of a large saucepan liberally with cooking spray and sauté leeks for about 3 minutes, until soft. Add garlic and sauté 1 minute more, then add water or stock, turnips, and potatoes, increase heat to high, and bring to a boil. Stir in 1 t salt, lower heat, cover, and simmer 10-15 minutes, until turnips and potatoes are cooked. Add chard and simmer 2-3 minutes, until wilted. Add pepper to taste, and adjust seasonings. Use a hand blender or transfer soup to a regular blender or food processor and blend it all up until creamy and smooth. Serve hot.
Adapted quite a bit from Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour by Peter Berley and Melissa Clark