Carrot, Potato, Turnip, & Leek Soup

I will say this at every soup recipe - making soup is my love language. There is so much thought and care that goes into making a delicious soup. You have to layer in the flavors, and let them build for hours to make it just right. What I love about this soup specifically is how creamy the texture is. The vegetables all perfectly compliment one another as well, and it just warms your soul.

Typically I like to make my own chicken stock so that I can make it super flavorful, but for this recipe I used half chicken bone broth from Osso Good Bones and half water. Bone broth is a miracle elixir full of collagen, that helps promote skin elasticity and healthy bones. You can use whatever you like/have on hand and the soup will still be awesome. If using just water I suggest upping your salt content to increase flavor. Additionally, if you would like to keep this recipe vegan/dairy free you can sub coconut cream for the crème fraîche.

Here’s how you make it.

Ingredients:

•  1 lb potatoes peeled & diced - about 3 small

• 3 large leeks trimmed & sliced 

• 1 large turnip peeled & diced

• 3 large carrots diced

• 1 stalk celery diced 

• 3 cloves minced garlic 

• 1 bay leaf

• 1 tablespoon olive oil

• 1/4 cup crème fraîche + more to serve 

• 6 cups water, bone broth, or mixture of both 

• Few sprigs thyme

• Few sprigs parsley 

Instructions:

• Heat a large soup pot over medium high and add the olive oil. Sauté the garlic and leeks for a few minutes until fragrant. 

• Next add the remaining vegetables, herbs, water/broth, and a GENEROUS amount of salt & pepper (I do not like bland soup). Bring to a boil, then cover & let simmer for 40 mins - the veggies should be soft. 

• Use an immersion blender or regular blender to purée the soup to your preferred consistency. Adjust your seasoning as needed, and mix in the crème fraîche. 

• To serve, top with additional crème fraîche, parsley, and a side of toasted bread or croutons. Enjoy!