Cream Of Turnip, Potato And Leek Soup

1. 1

   Melt butter over medium heat and add the vegetables; stir to coat.

2. 2

   Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.

3. 3

   Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.

4. 4

   In batches, puree soup in blender or food processor.

5. 5

   Return soup to pot; add 1 to 1 and 1/2 C milk or light cream, thinning to desired consistency.

6. 6

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.