Turnip, Leek, and Potato Soup

Perfect for lunch or a starter at dinner.

2 tablespoons butter

1 tablespoon of extra virgin olive oil

1 large leek white and light green parts, halve lengthwise slice, and rinseturnip potato leek soup

4 garlic cloves

2 pounds of turnip peeled and diced

1 large potato peeled and diced

2 quarts of vegetable broth

2 bay leaves

1 tablespoon of Mrs Dash, or similar herb blend.


Heat butter, and olive oil  in a large heavy soup pot and saute, leeks for several minutes. Add garlic for 1 minute. Add the rest of the ingredients and bring to a boil, then reduce. Simmer about 45 minutes until vegetables are very tender. Remove bay leaves.


Blend with a stick blender until smooth, or in batches, carefully in a blender.

Add salt and pepper to taste.


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