Creamy Root Vegetable Soup

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1/2 pound onions, peeled and cut into 1-inch pieces

1-2 leeks (about 6-inches of white part), cleaned, dried and cut into 1-inch pieces

1 clove garlic, peeled

1-1/2 pounds Yukon Gold or russet potatoes, peeled

1-1/4 pounds parsnips, peeled

1-1/4 pounds turnips, peeled

1-1/2 tablespoons unsalted butter

¼ cup dry white wine or vermouth

4 cups low sodium vegetable or chicken stock

2 cups water

1-2 teaspoons kosher salt, divided, to taste

1/4 teaspoon white pepper

1-1/2 teaspoons fresh lemon juice

½-1 cup heavy or light cream, optional chopped fresh chives or parsley for garnish

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