Pic of Cream of potato and turnip soup

Cream of potato and turnip soup

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Soups & stews

Cream of potato and turnip soup

Starter Serves 4 1h
Turnips have a mild taste and silkiness that's ideal for soups. This is good either left in rustic chunks or liquidised. It's best served with crusty bread and some olive oil. A couple of leeks would make a good addition to this if you had them in your veg box.


  • 100g onions
  • 200g turnips
  • 200g potatoes
  • 50g butter
  • 50g plain flour
  • 1 litre stock
  • sprig rosemary
  • 60ml cream
  • salt and pepper
Image of Cream of potato and turnip soup


Prep time: 5 min
Cooking time: 55 min
  • Step 1

    Slice the onions and dice the turnips and potatoes into 5mm cubes. Gently cook for 2 minutes in the butter in a large saucepan. Mix in the flour and cook gently for another 2 minutes.
  • Step 2

    Heat the stock in a separate pan until it is just beginning to simmer, then add to the vegetable mixture. Bring to the boil adding seasoning to taste. Add the sprig of rosemary in a muslin bag - easier to fish out when you liquidise the soup.
  • Step 3

    Simmer for about 45 minutes, skimming the surface as necessary.
  • Step 4

    This soup can now be eaten either as it comes, chunky style or liquidised to make a smoother soup. If making a smoother soup, liquidise and return to the pan, heat to a simmer and add the cream. Adjust the seasoning to taste. Serve immediately.

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