Cream of Turnip, Potato and Leek Soup

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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.

Ingredients Nutrition

  • 14 cup butter
  • 8 cups thinly sliced leeks (tender parts)
  • 1 lb turnip, peeled and cut into 3/4 inch chunks
  • 1 lb potato, peeled and cut into 3/4 inch chunks
  • 5 cups chicken broth
  • 1 12 cups milk or 1 12 cups light cream


  1. Melt butter over medium heat and add the vegetables; stir to coat.
  2. Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
  3. Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
  4. In batches, puree soup in blender or food processor.
  5. Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
  6. Season to taste with salt and pepper.
Most Helpful

5 5

I reduced the numbers and made a 2 serve. Worked out really well. Also we only had sour cream so used that instead. Lovely. Thankyou.

5 5

So easy.......... I made the whole quantity, since the youngsters were home, and even so, only had a very little left for DHs lunch today! I used full-cream milk, and we enjoyed a rich, creamy, thoroughly satisfying soup, that mostly cooked itself while I got on with other things, what a pleasure! I served with a fresh olive ciabatta bread, thank you for a marvellous supper, BarbryT!

5 5

This is an 8 star soup according to Chris! We loved it and the quantities in the recipe made enough to freeze another two servings each. A very satisfying, smooth and filling soup - particularly when enhanced with a garnish of snipped shallots and a swirl of the light cream BarbryT recommends in the recipe. Thanks for posting BarbryT.