Creamy Turnip Soup

1. 1

   Wash turnips, then peel and cut into cubes, about 1/2 inch thick. Just make sure the cubes are cut the same size so that they can evenly cook.

2. 2

   In a stock pot (about 3 - 5 quart) pour vegetable broth and bring to a boil.

3. 3

   Then add turnips, butter, onions, garlic and reduce heat, let simmer for 15 minutes or until fork tender.

4. 4

   Remove from heat and let cool for a few minutes. Be careful when placing hot items in the blender as steam can blow the lid off.

5. 5

   Pour soup mixture into blender and add mashed potato flakes, nutmeg, honey and blend on medium speed until smooth, then add Philadelphia Cream Cheese and blend well.

6. 6

   Return soup to pot and let simmer for about 2 - 3 minutes, season to taste with salt and pepper. Then add chopped parsley and blend. Pour soup into bowls and garnish with chopped scallions and additional parsley if desire.

* Per serving · 4 servings · Values may vary.