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