Cream of Turnip, Potato and Leek Soup

"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."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by redcrystal photo by redcrystal
photo by Kim127 photo by Kim127
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
1hr 30mins


  • 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 1/2 cups light cream


  • 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.

Questions & Replies

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  1. 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.
  2. 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!
  3. 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.
  4. What a wonderful, creamy soup. The flavors of the leeks, turnip and potato really blend well together. I halved the recipe and simmered the veggies in broth for just over an hour. I ended up with a very creamy and filling soup. Was great topped with croutons!
  5. WOW: a truly delicious and creamy soup with a wonderful blend of flavours. And relatively low fat. I do admit to being greatly inspired both by the earlier reviews and the photographs. I've always loved leek and potato soups, and was intrigued by the addition of turnip to this classic soup. That's what put me in the mood to experiment a bit further. Guided by the Zaar Kitchen Dictionary, I added a roughly chopped Granny Smith apple and cinnamon in step two, but then followed the recipe exactly. I used a fat reduced chicken stock and a low fat milk and used an immersion blender in step four. Just before serving, I added a generous dollop of creamy Greek yoghurt and chopped chives. I made the full quantity - the previous reviewers all seemed to regret not having done this! - so I was able to add several generous serves to the freezer. I also sampled some cold, a few hours later, and am really looking forward to eating some cold for lunch tomorrow. Thank you so much for sharing this fabulous recipe, BarbryT. DEFINITELY one I'll be making again - after we've eaten what's been stashed in the freezer!


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