Cream of Turnip, Potato and Leek Soup Recipe

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Ingredients:

Serving

1/4 cup butter
8 cups thinly sliced leeks ( tender parts)
1 lb turnip, peeled and cut into 3/4 inch chunks
1 lb potato, peeled and cut into 3/4 inch chunks
5 cups chicken broth
1 1/2 cups milk or 1 1/2 cups light cream

Directions:

Melt butter over medium heat and add the vegetables; stir to coat.
Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
In batches, puree soup in blender or food processor.
Return soup to pot; add 1 to 1 and 1/2 C milk or light cream, thinning to desired consistency.
Season to taste with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	192.74 Kcal (807 kJ)
Calories from fat	51.71 Kcal
		% Daily Value*
Total Fat	5.75g	9%
Cholesterol	16.17mg	5%
Sodium	644.6mg	27%
Potassium	650.38mg	14%
Total Carbs	29.5g	10%
Sugars	10.39g	42%
Dietary Fiber	4.61g	18%
Protein	4.93g	10%
Vitamin C	34mg	57%
Vitamin A	0.6mg	21%
Iron	2.3mg	13%
Calcium	153.1mg	15%

Amount Per 100 g
Calories	47.91 Kcal (201 kJ)
Calories from fat	12.86 Kcal
		% Daily Value*
Total Fat	1.43g	9%
Cholesterol	4.02mg	5%
Sodium	160.23mg	27%
Potassium	161.67mg	14%
Total Carbs	7.33g	10%
Sugars	2.58g	42%
Dietary Fiber	1.15g	18%
Protein	1.23g	10%
Vitamin C	8.5mg	57%
Vitamin A	0.2mg	21%
Iron	0.6mg	13%
Calcium	38.1mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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