Ingredient:

• 7 cups low-sodium chicken broth
• 3 pounds potatoes, peeled and cubed
• 1 ½ pounds rutabagas, peeled and cubed
• 1 ¼ pounds parsnips, peeled and cut into 1 1/2 inch pieces
• 8 cloves garlic
• 1 bay leaf
• 1 teaspoon dried thyme
• ¾ cup butter, softened
• 3 onions, thinly sliced
• salt to taste
• ground black pepper to taste