Creamy Rutabaga and Potato Soup

I spent a bit of time in the kitchen this weekend in celebration of being caught up with my life.  In hopes of using some of last week’s CSA veggies, I dug up a recipe for Cream of Turnip soup in Evernote.

Of course, when it came time to cook dinner, I realized that I didn’t actually have turnips, I had rutabagas.   From there, one thing lead to another; the result was this delicious soup.  Pureed root vegetables give this soup a lot of body and a rich texture.

Creamy Rutabaga and Potato Soup

Adapted from Vegetarian Times

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Prep Time 20 mins

Cook Time 30 mins

Servings 4 servings

Ingredients

  

• 2 Tbs. olive oil
• 2 lbs total of rutabagas and potatoes peeled and cut into 1" cubes (I used 1 1/2 lbs rutabagas and 1/2 lb potatoes)
• 1 small onion diced
• 3 cups vegetable broth
• 2 bay leaves
• 1/4 cup half and half

Instructions

 

• Heat oil in large saucepan over medium heat. Add the rutabaga, potato and onion.   Cook until the onions are translucent, stirring occasionally, about 8 minutes.
• Add bay leaves and vegetable broth to the pot.  Bring to a boil, then reduce heat to medium-low. Cover and cook 25 to 30 minutes, or until the rutabagas and potatoes are soft.
• Remove from heat, and remove bay leaves. Add the half and half.   Use an immersion blender* to puree the ingredients until smooth. Season with salt and pepper to taste.
• Enjoy!

Notes

A note about immersion blenders: You could certainly dump the vegetables into a blender and get the same result.  However, putting hot soup into a blender never seems to end well for me.  Brian and I got an immersion blender not long after we were married and we use it regularly.  The ease of use and clean up make it well worth the small investment.  I highly recommend getting one.