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Creamy Rutabaga and Potato Soup

Adapted from Vegetarian Times
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings


  • 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


  • 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!


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.