Home | Recipe Index | Turnip, Potato, and Leek Soup | Cabbage Soup Diet | Grandma K's Slow Cooker Chile | Chicken Piccata | Linguine Alfredo | Beef Stroganoff | Cheesy Beef Casserole | Rice Pudding | Baked French Toast | Orange Sunrise Muffins | Cream Cheese Filled Muffins | Sweet Potato Bread | Apple Loaf | Honey Bread | New Potato and Pecan Spinach Salad | Grandmother's Frozen Fruit Salad | Dorothy's Six-Week Bran Muffins | Cinnamon Coffee Bars | Aunt Dee's Meatball Cookies | Neiman-Marcus $250 Chocolate Chip Cookie | Mrs. Fields Chocolate Chip Cookies | Absolutely the Best Chocolate Chip Cookies | Super Oatmeal Chip Cookie | 100-Year-Old Jam Cake | Sweet and Sour Meatballs | $100 Cake | Poor Man's Cake | Chocolate Applesauce Cake | Country Morning Cake | Crazy Cake | Tunnel of Fudge Cake | Hartford Election Cake | Orange Julius | Applesauce Oatmeal Cake | Kahlua Cake | Ambrosia Cupcakes | Red Lobster Cheese Biscuits | Amish Friendship Bread | Instant Potato Bread and Starter | Amish Friendship Cake | Nanny Upstairs Pound Cake | Cooking Tips | Related Links | Webrings | Contact Me
Ginny's Recipes
Turnip, Potato, and Leek Soup

Ingredients:

1/4 cup (1/2 stick) butter
5 cups vegetable stock
1 cup (about) milk
1 turnip (about 12 oz), peeled, cut into 3/4" pieces
8 cups thinly sliced leeks (about 5 large; white and pale green parts only)
1 large potato (about 10 oz), peeled, cut into 3/4" pieces

Procedure:

1. Melt butter in heavy, large pot over medium heat.
2. Add leeks, turnip, and potato. Stir to coat.
3. Reduce heat to very low. Cover and cook until leeks are translucent, stirring occasionally for about 30 minutes.
4. Stir in vegetable stock.
5. Increase heat to medium.
6. Cover and simmer until turnip and potatoes are tender, about 45 minutes.
7. Working in batches, puree soup in blender.
8. Return soup to pot.
9. Thin with milk to desired consistency.
10. Season with salt and pepper.

Serving Size:

8 servings