Sweet Potato and Turnip Soup

1 Leek
1 md Red onion
1 lg Turnip; (more would be good)
2 White potatoes
1 Sweet potato
1 tb Fresh chopped rosemary
2 qt Vegetable stock and/or water
Salt and pepper to taste

Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot. Add a little stock and stew for 5 minutes, stirring gently. Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Puree about half of the soup in a food processor or blender, and return to the pot. Season to taste with salt and pepper, reheat, and serve.

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