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creamy turnip potato soup in a bowl
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5 from 6 votes

Creamy Turnip and Potato Soup

Creamy Turnip Potato Soup is turnip roots, Yukon Gold potatoes, sweet onions, garlic, and herbs stewed in butter with added chicken stock and served with a light grating of fresh nutmeg.
yield: approx. 1 1/2 quarts
Prep Time15 minutes
Cook Time40 minutes
Course: Side Dish
Cuisine: American South
Keyword: creamy turnip potato soup
Servings: 6

Ingredients

  • 1/2 cup butter unsalted
  • a few twigs of fresh thyme and sage
  • 6 medium purple top turnips peeled and thinly sliced
  • 3 medium Yukon Gold potatoes peeled and thinly sliced
  • 1 medium sweet onion peeled and thinly sliced
  • 3 cloves garlic chopped
  • 1/2 teaspoon salt
  • 1 quart chicken stock homemade or good quality commercially prepared
  • dash of grated nutmeg

Instructions

  • Melt butter in large pan or stockpot.
  • Tie herbs into a bundle with kitchen twine. Add to pot with butter.
  • Add turnips, potatoes, onion, and garlic.  Stir to coat everything with butter.  Sprinkle with salt.
  • Cover and simmer for about 20 minutes, stirring occasionally.
  • Remove cover, add chicken stock and stir.
  • Return cover and cook on medium low heat for about 20 minutes longer or until vegetables are tender.
  • Remove cover and take out herbs.
  • Puree.  Taste for seasoning.
  • Serve in a cup or bowl with a light grating of fresh nutmeg.
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