Cream of Turnip, Potato and Leek Soup

5.0(14)

Much lighter than regular potato leek soup. If you want to be elegant, swirl a teaspoon of heavy cream into each bowl and sprinkle with snipped chives. Good hot or cold.

by BarbryT·published 2007-02-13

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Vegetable

Servings

(6–8)

Total time

1h 30m

prep 30 min

Calories / serving

291 kcal

Ingredients (6)

serves

1/4 cup butterbutter
8 cups thinly sliced leeks (tender parts)leek
1 lb turnip, peeled and cut into 3/4 inch chunksturnip
1 lb potato, peeled and cut into 3/4 inch chunkspotato
5 cups chicken brothchicken-broth
1 1/2 cups milk or 1 1/2 cups light creamcream

Instructions (6 steps)

01Melt butter over medium heat and add the vegetables; stir to coat.
02Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
03Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
04In batches, puree soup in blender or food processor.
05Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
06

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Rich recipe — supports nutrition-aware planning.