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Silken Turnip and Potato Soup

5 from 1 vote
Course Soup


  • 1/2 stick butter (4 tablespoons; use olive oil if making a vegan recipe)
  • 2 onions, thinly sliced
  • 4-6 turnips, peeled and thinly sliced (about 2 pounds),
  • 3-5 potatoes peeled and thinly sliced (1/2 to 1 pound),
  • 2 quarts chicken stock (use vegetable stock if you prefer) (use vegetable stock if you prefer)
  • 2 teaspoons salt
  • 1/4 teaspoon  nutmeg


  • Melt butter in a large soup pot over medium-low heat.  Add onions and sauté until translucent, about 10 minutes. Add turnips, potatoes, and salt.  Stir to combine, cover, and let cook for another 15 minutes.  Add the stock and simmer 20 minutes or until veggies are soft.  Puree with an immersion blender, or in batches in a blender or food processor. Serve hot!
Keyword turnip
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