Wash all the herbs and stack them in a large pile, keeping the bay leaves in the center.
Tie the herbs together with string. [See pictures below.]
Wash, peel, and dice the carrots.
Wash and dice the celery. You can use the entire stalk for this recipe.
Wash and clean the leeks thoroughly, slicing all but the yellowy, innermost layers.
Mince the garlic.
Clean, peel, and dice the turnips.
Clean and dice the potatoes.
Fill a heavy pot will 4 quarts of water and place over medium heat.
Add 4 teaspoons each of salt and pepper.
Add all the vegetables and the bouquet garni.
Set to simmer for 45 minutes.
Remove bouquet garni.
Blend soup to desired consistency using an immersion blender or a traditional blender.
Return to pot and mix in the creme fraiche.
Serve warm, topped with bread and/or parmesan.
You can freeze this soup and it gets even better when you reheat it! Great for meal-preppers, who like to have go-to healthy meals in the freezer for a quick dinner on a busy weeknight!