Soups and Stews

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Auntie Deneen's French Onion Soup
Bacon-Potato Chowder
Baked Potato and Bacon Soup
Bayou Gumbo
Bread Soup Bowls
Broccoli Cheddar Soup
Broccoli Cheese Soup
Chicken Macaroni Stew
Chili
Cream of Broccoli Soup
Egg Drop Soup
Garden Vegetable Soup
Hazel's Elephant Stew :-)
Meatball Soup
Quick Vegetable Soup
Reuben Chowder
Turnip, Potato, and Leek soup
Vegetable Beef Soup
Turnip, Potato, and Leek soup

1/4 cup (1/2 stick) butter
5 cups vegetable stock
1 cup (about) milk
1 turnip (about 12 oz), peeled, cut into 3/4" pieces
8 cups thinly sliced leeks (about 5 large; white and pale green parts only)
1 large potato (about 10 oz), peeled, cut into 3/4" pieces
 
Melt butter in heavy, large pot over medium heat.  Add leeks, turnip, and potato. Stir to coat.  Reduce heat to very low. Cover and cook until leeks are translucent, stirring occasionally for about 30 minutes.  Stir in vegetable stock.  Increase heat to medium. 
 
Cover and simmer until turnip and potatoes are tender, about 45 minutes.  Working in batches, puree soup in blender.  Return soup to pot.  Thin with milk to desired consistency.  Season with salt and pepper.
 
8 servings