Friday, January 10, 2014

Cheesy Turnip and Potato Soup

Cheesy Turnip and Potato Soup

Draping ugly sheets over plants in your front yard sure does work up an appetite. This hearty winter soup will make you feel warm and cozy on a cold day. You should break out your immersion blender before our bi-polar city changes its mind.

4 tablespoons Lucky Layla Golden Butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium yellow onion, thinly sliced
5 turnips (about 2 lbs), peeled, cut into 1/2 inch-thick slices
1 large russet potato, peeled, cut into 1/2 inch-thick slices
1 pinch kosher salt,
5 cups vegetable broth
1 cup Mill King whole milk
8oz Marieke Gouda, 1 cup grated
Fresh ground black pepper, to taste
1/2 lb bacon, chopped

Melt butter in large pot over medium heat. Add leeks and onion, season with kosher salt and saute until translucent, about 10 minutes. Add sliced turnips and potato, season with pepper and saute an additional 10 minutes. Add broth and bring to boil. Reduce heat to simmer until vegetables are very tender, about 30 minutes. Puree soup in a blender in batches, or with an immersion blender until very smooth. Return to pot. Add milk and cheese. Bring to simmer until creamy and cheese is melted. Cook bacon until crispy. Ladle soup into bowls, garnish with chopped bacon and fresh black pepper.

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX