4 medium Yukon Gold potatoes, peeled and cubed
2 leeks, sliced (white parts only!)
3 cups broccoli, broken into florets
2 stalks celery, chopped
2 turnips, chopped
6 cups chicken stock
1 cup shredded extra sharp cheddar
3 cloves of garlic, chopped
2 tablespoons olive oil
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon prepared horseradish
In a large pot or dutch oven, heat the olive oil. Add the vegetables. Saute a few minutes just until the vegetables start to soften. Pour in the broth and add spices. Simmer covered for 20 minutes then remove the lid and simmer until the liquid has reduced a bit and the potatoes and turnips are soft. Using an immersion blender or working in batches using a regular blender, blend the soup until smooth. Whisk in the cheese and horseradish.
January is National Soup Month!
This is one of those times when I wasn’t 100% sure what I threw together would turn out, much less be delicious. Luckily for me (and my husband who had to eat it) it turned out better than I could have imagined. I was going to make a more straightforward leek and potato soup but then I spotted some turnips I forgot I had and tossed them in. Since turnips add a peppery bite to most dishes, I thought I’d highlight that and add other sharp tasting ingredients like horseradish, mustard and very sharp cheddar. The final product wasn’t pungent (thank goodness!) but it was rich, hearty and pleasantly robust. The perfect soup for a cold winter’s night.