Potato, Spring Onion and Turnip Potage (Soup)

• 2 tbl butter
• 5 or 6 medium spring onions or leeks, or a combo, sliced and washed thoroughly
• 4 medium yellow potatoes, peeled and cut into 1" pieces
• 1 lb turnips, peeled if large, trimmed and cut into 1" pieces
• a few sprigs of thyme, plus extra for garnish
• 1 1/2 tsp salt
• 5 cups water
• a few tbl heavy cream

Melt the butter in a large soup pot or dutch oven over medium heat. Add the vegetables, and toss to coat in the butter, cooking and stirring for a minute or two. Add the thyme, salt and water. Bring to a boil, then reduce to a simmer. Cook, partially covered, until the vegetables are very tender, 30 or 40 minutes. Serve with a splash of cream and a few fresh thyme leaves.