Potato, Parsnip and Leek Soup

3 leeks, rinsed well, chopped
2 parsnips, peeled, chopped
1 tablespoon butter or olive oil
3 large russet potatoes, peeled, diced
1 garlic clove, minced
Seasalt and white pepper to taste
dash nutmeg
4 cups chicken or vegetable broth
1 bay leaf

Heat butter in a heavy  soup pot and add leeks, parsnips, and garlic. Saute for about 5 minutes to soften. Add potatoes, salt, pepper, bay leaf, nutmeg and broth. Bring to a boil, reduce heat and simmer for about 45 minutes until vegetables are tender. Remove from heat. Remove the bay leaf and using an immersion blender, blend until smooth. Add more broth if too thick. Taste and adjust seasoning.