Cream of Turnip, Potato and Leek Soup

Recipe by BarbryT
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

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
  • 1 12
    cups milk or 1 1/2 cups light cream
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DIRECTIONS

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