French Potato Soup

Prep Time
Cook Time
Ready In

Recipe: #23413

April 09, 2016

"I love potato based soups! My kids would always eat them, even though they normally ignored all other soups. For some reason the addition of the turnip really adds depth to this potato soup."

Original is 4 servings


  • Serving Size: 1 (526.5 g)
  • Calories 272.8
  • Total Fat - 12.4 g
  • Saturated Fat - 4 g
  • Cholesterol - 16.7 mg
  • Sodium - 1298.1 mg
  • Total Carbohydrate - 37.5 g
  • Dietary Fiber - 6.4 g
  • Sugars - 7.7 g
  • Protein - 5.6 g
  • Calcium - 134.5 mg
  • Iron - 3.4 mg
  • Vitamin C - 33 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Chop the white portion of the leeks; discard the tops. Saute the leeks, carrot, turnip, celery, and onion in oil in a Dutch oven until tender.

Step 2

Add the chicken brothm potato, bay leaves, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer for 20 minutes or until the potato is tender. Remove and discard the bay leaves.

Step 3

Position the knife blade in a food processor bowl; add half of the potato mixture, and process until smooth. Repeat the procedure with the remaining potato mixture.

Step 4

Return the pureed potato mixture to the Dutch oven; cook over low heat until thoroughly heated. Stir in the whipping cream and simmer until warmed through.


  • Food Processor or hand-held blender.

1 Reviews


The turnip does add great flavor, as do the carrots and celery. I usually use leek, but really like the addition of the other vegies. This is a thick soup, which I like. Some diced ham added after blending would be good.


review by:
(17 Oct 2021)

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