Ingredients

7 cups canned low-salt chicken broth

3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces

1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces

1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces

8 garlic cloves

1 bay leaf

1 teaspoon dried thyme

3/4 cup (1 1/2 sticks) butter, room temperature

• 3 large onions, thinly sliced

Description

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