Creamy Parsnip Soup

Creamy Parsnip Soup:

2 tbs. butter, 2 cups sliced leeks, 1 lb. parsnips peeled and cut into 1" chunks, 2 apples, peeled and cut into 1" chunks, 1 medium baking potato peeled and cut into 1" chunks, 1 can (14.5 oz) chicken broth, 1/2 cup heavy cream, salt and pepper. Heat butter in a large stock pot. Add leeks -cook for 5 min. Add parsnips, apples, potato, broth, and 4 cups of water. Bring to a boil and simmer -partially covered - for 20-25 min or until vegetables are tender. Working in batches, puree the soup in a blender until smooth. Return to pot and add cream, salt and pepper and serve.