Cream of Turnip Potato and Leek Soup
Creamy, velvety, and utterly comforting, this Cream of Turnip Potato and Leek Soup is a delightful fusion of hearty root vegetables and delicate aromatics. Featuring tender turnips, buttery potatoes, and the subtle sweetness of sautéed leeks, this soup is blended to silky perfection for a luxurious texture. The addition of heavy cream lends a rich, velvety feel, while fresh garlic and a touch of black pepper enhance its warming flavors. Quick to prepare, simmered to perfection in just 35 minutes, and topped with a sprinkle of vibrant parsley, this soup is an irresistible choice for cozy dinners or elegant starters. Perfect for fall or winter, this recipe is a wholesome, dairy-rich dish your family will love.
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Recipe Information
Ingredients
- 4 medium (about 1 pound) turnips
- 2 large (about 1 pound) potatoes
- 2 large leeks
- 3 tablespoons unsalted butter
- 2 cloves garlic
- 5 cups vegetable stock
- 0.5 cups heavy cream
- 1.5 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 1 tablespoon olive oil
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Peel the turnips and potatoes, then dice them into 1-inch cubes. Set aside.
Remove the dark green tops and roots from the leeks, keeping only the white and light green parts. Slice the leeks in half lengthwise and rinse thoroughly under running water to remove any dirt. Thinly slice the leeks and set aside.
Mince the garlic cloves and set aside.
In a large soup pot, heat the olive oil and unsalted butter over medium heat until melted.
Add the sliced leeks and minced garlic to the pot. Cook for 5–7 minutes, stirring occasionally, until the leeks are soft and translucent but not browned.
Add the diced turnips and potatoes to the pot. Stir to coat the vegetables in the butter and oil mixture.
Pour in the vegetable stock and stir to combine. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 20–25 minutes, or until the turnips and potatoes are tender and easily pierced with a fork.
Using an immersion blender, puree the soup until smooth and creamy. If you’re using a countertop blender, blend the soup in batches, being careful with the hot liquid.
Stir in the heavy cream and season with salt and black pepper to taste. Simmer for an additional 2 minutes to let the flavors meld.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.
Nutrition Facts
Calories |
2819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 7754 mg | 337% | |
| Total Carbohydrate | 426.2 g | 155% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 107.9 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1065 mg | 82% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 11138 mg | 237% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
