Creamy Parsnip Soup

This is a recipe from Martha's Everyday Food, so thank you (again) Martha Stewart!  It's really tasty, very easy, and only takes about 30 minutes.

Ingredients:

2 Tbsp. butter
1 lb. prepared leeks, sliced (2 cups)
1 lb. parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples, peeled, cored, and cut into 1-inch pieces
1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
1 can (14.5 ounces) reduced sodium chicken broth (or homemade stock is even better)
1/2 cup heavy cream
Salt and pepper to taste
Leek garnish (see below)

Directions:

1. Heat butter in a large pot over medium heat.  Add leaks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
2. Add parsnips, apples, potato, broth, and 4 cups water.  Bring to a boil; reduce heat and simmer, partially covered, until vegetabels are tender, 20 to 25 minutes.
3. Working in batches, puree soup in a blender until smooth (or use an immersion blender).  Return it to pot; stir in cream.  Season with salt and pepper.  Serve with leek garnish.
4. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high.  Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.