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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.
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5 from 3 votes

Creamy Turnip and Potato Soup


  • yield: approximately 1 1/2 quarts
  • adapted from The Gift of Southern Cooking Edna Lewis and Scott Peacock
  • 1 stick of butter
  • 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


  • 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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