Cut off the roots and green leaves of the leeks and wash them really, really well. Then cut them in very thin slices.

Wash, peel, and slice the carrots into a bite-sized dice. Do the same with the potatoes and rutabagas. If you don't like rutabagas, you can also substitute parsnips--just peel, core and dice.

In a large stockpot over medium heat, heat the oil and saute the leeks for about 10 minutes, until soft and fragrant. Then add the broth and stir.

Stir in the onions, potatoes, and rutabagas. Now stir in all the spices and seasonings. Bring to boil and reduce to simmer. Cover and simmer for 40 minutes, or until all the veggies are soft.

Now, using your immersion blender, blend the soup with a few short bursts. You don't want to blend the entire soup pot--you want it chunky. But Blend enough to the broth is thicker. Then stir in the milk and bring back to a low simmer. Season with salt and pepper if necessary and serve immediately.