Total Time
Prep 15 mins
Cook 45 mins

A filling and healthy pureed soup. It can be a vegetarian option if you substitute chicken stock with vegetable stock. This recipe calls for the Irish Blue Cheese called Cashel Blue. If you can't find it a gorgonzola or other firm blue cheese will be acceptable substitutes. From Canadian Living.

Ingredients Nutrition


  1. In large pot melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes.
  2. Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
  3. Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
  4. In batches, puree soup in blender until smooth, or use hand blender directly in the pot.
  5. Return to pot. Stir in cream/milk and vinegar; bring just to boil over medium heat.
  6. Ladle into bowls. Garnish with cheese and chives.
Most Helpful

This is just delicious! I made it as posted, except I substituted red potatoes because that is what I had on hand. Used my immersion blender, and this was wonderfully quick and easy! The nutmeg amount was perfect, and just loved the blue cheese....eliminated the need for salt! Thanks for sharing! Made for Rookie tag game.

breezermom February 06, 2013

A wonderful soup recipe that is a huge departure from the ordinary! I love rutabagas (aka wax turnips), which is the predominant flavor in this soup and pairs really well with the leeks (another favorite of mine). I used the 2% milk and cider vinegar options, which worked out very well. I used my immersion blender to puree the vegetables, which is a much easier method. The blue cheese and the chives were the perfect complement to this soup. I will definitely want to make this again. Made for PRMR Tag Game.

JackieOhNo! December 19, 2012