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Creamy Rutabaga and Potato Soup

Published on March 6, 2011 By Emily. Updated on August 8, 2020

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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
Print Recipe Pin Recipe
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.

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Filed Under: recipe, soup/stew, vegetarian Tagged With: adapted recipe, CSA, recipe, soup, vegetarian

« Goal Progress (Or Lack Thereof)
Faux Buttermilk Biscuits You Can Make Now »

Comments

  1. Annette says

    February 19, 2013 at 9:17 pm

    Great taste! Love the rutabaga taste.

    • Emily says

      February 26, 2013 at 7:31 pm

      Glad you enjoyed the soup!

  2. Alicia Seckinger says

    December 28, 2015 at 5:41 pm

    Best Ever!!!! I ❤️ This soup! It’s amazing! So easy and quick also, which makes it even better!

Trackbacks

  1. Relishments » Faux Buttermilk Biscuits You Can Make Now says:
    March 8, 2011 at 7:44 pm

    […] to the RSS feed for updates on this topic.Powered by WP Greet Box WordPress PluginIn preparing my Creamy Rutabaga and Potato Soup, I decided some sort of biscuit would be nice as a side.  I generally have 2 problems when making […]

  2. Third pickup of the deep winter share | darthbubbles says:
    February 12, 2012 at 8:51 pm

    […] Rutabaga and potato soup […]

  3. » Old and New, a Menu Plan says:
    March 28, 2014 at 8:02 pm

    […] 3Creamy Rutabaga and Potato Soup […]

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