Thanks to Gary from Spring Lake for this recipe!
1. Dice 3c potatoes, 2c turnips, 2c carrots.
2. Sautee 1 large onion & 3 cloves garlic.
3. Add 5 14.5oz cans chix broth and diced veggies.
4. Add some turkish oregano, cayenne pepper (if you like it spicy), italian seasoning, sage, and 1 bay leaf. simmer for 30-35 min or until veggies are tender.
5. Remove bay leaf.
6. Puree in blender.