Turnip and Potato Soup

David phoned yesterday morning to let me know he had fresh dug Yukon Gold potatoes.  I had a few zillion other errands before I got to him, but when I did he also had fresh pulled turnips.  Turnips are one of those things I can just peel and eat, no cooking necessary.  I found this recipe in one of the cook books Joyce sent.  It is basically a French vegetable cook book with fabulous simple recipes, Vegetables of the Earth.  This is what was for supper last night.  You will love it!  This exemplifies French family cooking at its best.

I think it serves 2 or 3, but I ate it all
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Over very low heat, cook a sliced leek (white part only) in a little butter.  Add a quarter pound of turnips, peeled and sliced thin, and 1 1/4 cups of peeled, cubed potatoes.  Stir with a wooden spoon and add cold water or chicken stock.  Add salt and bring to the boil.  Cook until the potatoes begin to fall apart.  Puree in a blender or food processor.  Bring some milk to the boil with a good chunk of butter and add this to the soup.   Return to the boil; turn off the heat as soon as it boils, season with a pinch of freshly grated nutmeg, and serve.