Leek, Potato & Parsnip Soup

1 onion
3 medium potatoes
1 parsnip
1 leek
2 cups of stock (chicken or vegetable)
2 cloves garlic
1 cup milk or cream (optional)
butter or oil
salt/pepper
chives

1. In a medium sized saucepan, saute the chopped onion and leek in the butter or oil.
2. Add the stock, cubed potatoes and parsnip, and garlic. Bring to boil and let simmer until the potato and parsnip are cooked (about 45 mins).
3. Add the milk or cream and the salt and pepper before blending to a smooth consistency.
4. Serve with chives and dollop of sour cream.

Note: to reduce the cooking time and save power, cook the cubed potato and parsnip in the microwave before adding.