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    You are in: Home / Recipes / Cream of Turnip, Potato and Leek Soup Recipe
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    Cream of Turnip, Potato and Leek Soup

    Cream of Turnip, Potato and Leek Soup. Photo by Karen Elizabeth

    1/6 Photos of Cream of Turnip, Potato and Leek Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    BarbryT's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1/4 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 1/2 cups milk or 1 1/2 cups light cream

    Directions:

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

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on July 23, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2011

      45

      I really liked the flavor. The turnip definitely adds something. However it wasn't really robust enough to have alone for dinner, it would have been good with sandwiches/panini.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2010

      With your Hungarian Cauliflower Soup being such a winner at our house I was sure this one would be another to go into our 'Soup Favorites' We love the ingredients listed but combined in the soup they just didn't work for us. Your method is one I really like - plan on making this without the turnips, add flour to the vegetables just before adding the chicken broth. Should make for an awesome Potato and Leek Soup. For anyone not having a scale handy the pound of potatoes just a touch more than 3 cups cubed. Made for the Auz/NZ Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Cream of Turnip, Potato and Leek Soup

    Serving Size: 1 (407 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 291.2
     
    Calories from Fat 104
    35%
    Total Fat 11.5 g
    17%
    Saturated Fat 6.6 g
    33%
    Cholesterol 28.8 mg
    9%
    Sodium 798.5 mg
    33%
    Total Carbohydrate 38.4 g
    12%
    Dietary Fiber 5.1 g
    20%
    Sugars 8.6 g
    34%
    Protein 10.1 g
    20%

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