Friday, October 15, 2010


I'll be honest, all of the ingredients for this recipe are still sitting in my fridge. It's a real bummer but this week got the best of me.  We've been looking for a house and it has consumed most of my time.  However, we had an offer accepted today and so maybe, fingers crossed I will get to this this weekend. 

My intentions are to make the soup and freeze it in single servings so that I can pull it out for lunches and snacks. 

Eventhough I didn't get this recipe made this week, I have made it MANY times so I feel okay posting it.  It's the best.

Saute the following together in a soup pot until soft

2 T butter
1 large onion, diced
1 leek sliced (use the white and light green parts)

Now add the following

40 ounces chicken broth
1 medium potato, peeled and cut into chunks
1 medium turnip, peeled and cut into chunks
8 peeled carrots, cut into chunks
1/4 tsp thyme

Bring all of this to a bubbly simmer.  Simmer for 40 minutes.  In batches blend, then season with salt and pepper to taste. 

I just got very hungry for this soup typing it up.  I WILL fit it into tomorrows schedule.  HA--I've only been saying that for nearly a week.


cindy. said...

yum, yum, yum, sister! i was REALLY hoping for carrots today so i could make this. it sounds delish! we'll just keep our fingers crossed for next week . . .

Anonymous said...

We used our carrots and made this recipe and it was great. We did not have a potato so we substituted 1/4 cup of instant mashed potatoes and they thickened the soup perfectly.