This is a recipe shared by a good friend of mine who just so happens to make her own Jalapeño relish.
3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced
1/2 inch thick
1 1/2 quarts water
2 garlic cloves, minced
3 large carrots diced
1 celery stalk, diced
1 large or 2 medium turnips, peeled and diced
1 pound russet potatoes, peeled and diced
Parsley (to taste)
Salt and black pepper
Jalapeño relish, for garnish
Blender (or Immersion Blender)
In a Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, parsley, 1 1/2 quarts water, salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes until the vegetables are very soft. Puree using a blender or an immersion blender. To serve, garnish each bowl with a spoonful of jalapeño relish.