Kitchen Sink Root Vegetable Soup

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2 large leeks, about 1 1/2 pounds

4 to 6 teaspoons vegetable or olive oil

Kosher salt, to taste

1 large peeled parsnip, about 8 ounces

1/2 teaspoon minced garlic2 to 3 tablespoons white wine

2 1/2 to 3 cups low-sodium chicken or vegetable broth + more if needed

2 1/2 to 3 cups water + more if needed

3 medium knobs of sunchoke, about 8-12 ounces

2 to 3 large Yukon Gold potatoes, about 1-1 1/4 pounds

1 spring thyme

1 small bay leaf

1/2 cup milk

Freshly ground pepper, to taste

Lemon juice


Snipped chives


Pan-roasted or grilled asparagus, cut into 1-inch pieces (optional)

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