Turnip, Potato and Garlic Soup

Add a bit of heavy cream to make this pureed soup rich and silky.
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  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 4 to 6 servings
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2 tablespoons unsalted butter

1 cup chopped shallot

1 cup chopped peeled potato

1 medium clove garlic, minced, plus 1/2 cup peeled garlic cloves

1 sprig fresh rosemary

1 sprig fresh thyme

Kosher salt and freshly ground black pepper

3 1/2 cups low-sodium chicken broth

2 1/2 cups diced peeled turnips

1/4 to 1/2 cup heavy cream

Thinly sliced fresh parsley, for garnish

Prepared crispy fried shallots or French fried onions, for garnish


  1. Heat the butter in a medium saucepan over medium heat. Add the shallots and cook, stirring, until soft, 3 to 5 minutes. Add the potato, minced garlic, rosemary and thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  2. Add the turnips and remaining garlic cloves, bring back to a simmer and cook until the turnips and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and cool at least 5 minutes. Remove and discard the rosemary and thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
  3. Stir in the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  4. Serve hot garnished with crispy fried shallots and parsley. 
  5. Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook’s Note

Crispy fried shallots can be bought already prepared in specialty Asian markets. Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.