|I had to skip to the picture of the soup right away. Keep reading!|
|Is this a Rutabegas? If so, I included one of those!|
2 lbs Yukon Gold Potatoes, scrubbed and cubed
1 lb turnips, peeled and cubed
1 leek, white and light green part, sliced and rinsed
1 yellow onion, chopped
1-2 cloves of garlic, minced
2 tb butter (olive oil will work, too, but I suggest butter!)
2 tsp dried thyme (or 1 tsp fresh thyme)
8 cups vegetable broth
1-2 tsp sea/kosher salt (sea salt is saltier!)
1/3 c fresh (or frozen) chopped parsley
|Tip: Peel Turnips with a Pairing Knife|
|Turnips and Potatoes into the Pot!|
|1/2 Gal of Home-made Veggie Broth|
Once they're slightly browned and the potatoes and turnips are fork tender (go ahead and eat a few to test), stir the onion/leek mixture into the soup along with freshly ground black pepper to taste.
|Stir Sauted Onions, Leeks, Garlic & Thyme into Soup. Add Freshly Ground Black Pepper.|
|Chopped Fresh Frozen Parsley!|
If you want a richer soup, you can stir about a tablespoon of cream into each bowl. Heavy, Light, or Half and Half all work, so use what suits your taste or what you have on hand.
If you want a thicker soup rather than a brothy one, you can blend for about a minute with an immersion blender. Or, you can blend the entire soup if you prefer a smooth soup. It will taste great no matter what!