Irish Leek and Parsnip Soup

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Ingredients for 6-8 servings

2 tablespoons olive oil
2 leeks, white and light green parts only, rinsed and chopped
1 cup diced celery
1 cup diced carrots
1 cup chopped onion
1 tablespoon chopped garlic
1-1/2 teaspoons salt
1 teaspoon black pepper
1 large bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 pound parsnips, diced
32 ounces chicken broth or vegetable broth
1 cup milk
1 cup half and half
optional garnish: fresh thyme or toasted croutons

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