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SERVES:
6-8

INGREDIENTS:

2-3 cups chopped leeks (white parts only)
2 cloves garlic, minced
2 Tbs olive oil for sautéing leeks and garlic
4-5 medium turnips, peeled and thinly sliced
Approx. 4 cups chicken or vegetable stock
Milk as needed (approx. 1-2 cups)
Salt to taste
White pepper to taste

6-7 slices bacon, chopped and cooked until crisp
2 medium apples, cored and diced
1/2 cup chopped green onions

PROCEDURE:

Cut the white parts of the leeks in half lengthwise, thinly slice them crosswise and then rinse those chopped parts under cold water to remove any sand or grit.

Drain them really well and add it to a large soup pot, in a splash of olive oil on medium to medium high heat, and add 2 minced cloves of garlic and cook those to soften.

While you're keeping your eye on that, peel 4-5 medium turnips and slice those in half from top to bottom and cut each half thinly crosswise.
Try not to brown the leeks if you can help it and, once they're nice and soft, add the sliced turnips and add just enough chicken or vegetable stock to just cover those.

At that point you can get the bacon going by crisping up 6-7 diced slices of bacon in a saute pan and, once you're happy with the bacon, pour off most of the rendered bacon fat and add 2 diced apples and a handful of chopped green onions....cook those to soften and turn the heat off.

Once the turnips are nice and soft, use an electric hand blender to puree those....adding milk as you go as you need to.

Then season it with salt and white pepper to taste and it is time to eat.

HINTS:

Carefully puree the soup in small batches in a blender if you don't have a hand held blender.
The white pepper is a nice touch because of the flavor and the fact that it doesn't take away from the whiteness of the soup but you can certainly substitute black pepper if you don't have white pepper.