Winter Vegetable Chowder

From Good Housekeeping. Have not tried yet-- just adding it to my files.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 6  medium leeks (3 lbs)
• 2  tablespoons olive oil
• 4  medium  stalks celery, chopped
• 3  medium parsnips, chopped
• 2  medium  red potatoes, cut into 1/2-inch pieces
• 2  cups  butternut squash, cut into 1/2-inch pieces
• 3 1⁄4 cups vegetable broth
• 4  cups water
• 1⁄2 teaspoon  chopped fresh thyme leaves, plus thyme sprig (to garnish)
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup half-and-half or 1  cup  light cream

Directions

1. Cut off roots and trim dark-green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half then crosswise into 1/2"-wide slices. Rinse leeks in large bowl of cold water. Swish to remove sand. With hands, transfer rinsed leeks to colander, leavving sand in bottom of bowl. Repeat rinsing and draining sereral times, until all sand is removed. Drain well.
2. In a 6 qt saucepot, heat olive oil on medium-high heat until hot. Add leeks, celery, and parsnips, and cook 10 to 12 minutes, or until all vegetables are tender, stirring occasionally.
3. Add potatoes, squash, broth, water, thyme, salt and pepper; heat to boiling over medium-high heat. Cover saucepan, then reduce heat to medium-low and simmer for about 10 minutes or until the vegetables are tender.
4. Stir in half and half and hat through, about 13 minutes.
5. Spoon into tureen and garnish with the sprig.