Growing up, turnips were the vegetable that always got pushed to the side of my plate. Mom would boil them until they were mushy, and the smell alone made me wrinkle my nose. It wasn’t until years later that I discovered what turnips could really be.
Turns out, when you pair turnips with creamy potatoes and sweet leeks in a soup, something pretty special happens. The turnips add just the right amount of flavor without taking over, and the whole thing comes together in a way that makes you forget you’re eating those vegetables you used to hate.
Why You’ll Love This Turnip and Potato Soup
- Budget-friendly ingredients – Made with affordable root vegetables and basic pantry staples, this soup is gentle on your wallet while delivering rich, satisfying flavor.
- One-pot meal – Everything cooks in a single pot, which means less cleanup and more time to enjoy your evening.
- Healthy comfort food – This low-calorie soup is packed with vegetables and nutrients, making it perfect for anyone looking for a warming meal that’s still good for you.
- Make-ahead friendly – The soup actually tastes better the next day, making it perfect for meal prep or when you want to cook once and eat twice.
- Dietary flexible – You can easily make it vegetarian with vegetable broth, and it’s naturally dairy-free and gluten-free.
What Kind of Turnips Should I Use?
For soup making, you’ll want to look for young, small to medium-sized turnips that feel heavy for their size and have smooth, unblemished skin. These younger turnips are typically sweeter and more tender than their larger counterparts, which can sometimes be woody and bitter. While the common white turnip with a purple top is the most widely available and works great in this recipe, you could also use Japanese hakurei turnips if you can find them – they’re even milder and sweeter. Just be sure to avoid turnips that feel light, spongy, or have lots of brown spots, as these are signs the turnip is past its prime. If you’re buying turnips with the greens still attached, look for fresh, bright leaves, as this usually indicates the root is fresh too.
Options for Substitutions
This cozy soup recipe is pretty adaptable – here’s what you can switch up if needed:
- Leeks: If you can’t find leeks, you can use an equal amount of green onions (scallions) or an additional yellow onion. The flavor will be slightly different but still tasty.
- Turnips: Parsnips make a great substitute for turnips, or you could use more potatoes. Rutabaga works well too, though it might need a bit more cooking time.
- Russet potato: Any potato variety will work here – Yukon Golds or white potatoes are good options. Just keep the amount roughly the same.
- Bouquet garni herbs: Don’t have fresh herbs? Use 1 teaspoon dried thyme and 1 dried bay leaf instead. Skip the parsley if you don’t have it fresh.
- Tarragon and chives: For garnish, you can use any fresh herbs you have on hand – parsley, dill, or green onion tops all work nicely. Or simply skip the garnish altogether.
- Olive oil: Any neutral cooking oil like canola or vegetable oil will work fine, or you could use butter for a richer taste.
Watch Out for These Mistakes While Cooking
The biggest challenge when making this soup is not cleaning your leeks properly – sand and dirt can hide between the layers, so slice them lengthwise and rinse thoroughly under running water to avoid a gritty soup. Another common mistake is rushing the cooking process of the vegetables – taking time to properly sweat the onions and leeks until they’re soft (but not browned) builds a crucial flavor foundation for your soup. To prevent your soup from becoming watery and bland, make sure to cut your turnips and potatoes into similarly sized pieces so they cook evenly, and don’t skip the step of letting the soup simmer with the bouquet garni for at least 30 minutes to develop deeper flavors. For the smoothest results, use an immersion blender rather than a regular blender – it’s safer with hot liquids and gives you better control over the final texture.
What to Serve With Turnip and Potato Soup?
This cozy root vegetable soup pairs perfectly with a thick slice of crusty bread or warm, homemade biscuits for dipping. Since the soup is on the lighter side, I like to serve it with a hearty sandwich – think grilled ham and cheese or a rustic tuna melt. For a complete meal, you could add a simple side salad with mixed greens and a light vinaigrette, letting the soup be the star of the show. If you’re serving this for lunch, some crispy crackers or cheese straws on the side add a nice crunchy contrast to the smooth soup.
Storage Instructions
Keep Fresh: This cozy turnip, leek and potato soup will stay good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get even better after a day or two as they have time to mingle together!
Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. Pro tip: freeze in individual portions for easy lunch options!
Warm Up: To enjoy your leftover soup, simply heat it up on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of broth or water to reach your desired consistency. Don’t forget to add fresh herbs on top right before serving!
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 6-8 g
- Fat: 10-12 g
- Carbohydrates: 50-60 g
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 medium onion, diced
- 2 large leeks, using only the white and pale green parts, cleaned and sliced
- Salt to taste
- 2 minced garlic cloves
- 2 pounds peeled and diced turnips
- 1 large russet potato (approx. 3/4 pound), peeled and diced
- 2 quarts of water, chicken broth, or vegetable broth
- A bouquet garni with one bay leaf, a few sprigs of thyme, and parsley
- Freshly ground black pepper to taste
- Chopped fresh tarragon and/or chives for garnish
Step 1: Start with the Aromatics
Begin by heating olive oil in a large, heavy soup pot over medium heat.
Add the chopped onion, leeks, and a pinch of salt.
Cook while stirring often, until the vegetables are tender, approximately 5 minutes.
Stir in the garlic and cook for an additional 30 seconds to a minute, until it releases its fragrance.
Step 2: Cook the Vegetables
Add the diced turnips and potatoes to the pot.
Pour in water or stock, then season with salt to taste.
Add a bouquet garni for added flavor.
Bring the mixture to a boil, then lower the heat to a gentle simmer.
Cover the pot and let it cook for about 45 minutes, or until the vegetables are very tender and the soup becomes aromatic.
Once done, remove and discard the bouquet garni.
Step 3: Blend the Soup
Carefully blend the soup in batches using a blender.
To ensure safety, cover the top of the blender with a towel and hold it down firmly to avoid hot splashes.
Alternatively, use a food mill fitted with a fine blade for a velvety texture.
For an extra smooth consistency, strain the soup if desired.
Once blended, return the soup to the pot.
Step 4: Final Seasoning and Heat
Stir the soup thoroughly and taste to check the seasoning.
Adjust the salt if needed, and add freshly ground pepper to taste.
Heat the soup through gently on the stove, ensuring it is perfectly warmed before serving.
Step 5: Garnish and Serve
Serve the soup in small bowls or espresso cups for a touch of elegance.
Garnish each serving with freshly chopped tarragon and/or chives for a burst of color and flavor.
Enjoy your smooth and fragrant soup!