Skip to main content

Enjoy this modern soup. 


  • 2 leeks
  • 2 turnips
  • 1 medium-size celery root
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 large potatoes
  • 2 cup chicken broth
  • Salt
  • Pepper
  • 1 cup rich milk
  • 5 ounces shredded soft mild cheese (Port Salut or American)


Trim and wash leeks, turnips, and celery root. Dice thin. Crop the onions and slice. Lightly brown the onions in a 2-quart saucepan in 2 tablespoons of melted butter. Add the diced vegetables, cover tightly and simmer for 20 minutes. Peel and wash the potatoes. Add to the saucepan, sliced thinly, with 2 cups of chicken broth. Salt and pepper to taste. Bring to a boil and simmer for 45 minutes. Add milk and cook 15 more minutes. Mix in a blender and serve piping hot in a soup tureen with the shredded cheese on top, which should melt into the soup. Serve with croutons, chives, or minced bacon on top.

Serves 6