CREAM OF TURNIP, POTATO AND LEEK SOUP

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Cream of Turnip, Potato and Leek Soup image

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.

Provided by BarbryT

Categories     Vegetable

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 291.2, Fat 11.6, SaturatedFat 6.7, Cholesterol 28.9, Sodium 798.6, Carbohydrate 38.5, Fiber 5.2, Sugar 8.7, Protein 10.2

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