Sometimes a cup of soup can be like a warm hug. The combination of turnips, garlic, leeks, and thyme gives this enticing soup its deliciously complex flavor. The addition of heavy cream and cream cheese makes it lush and creamy. It’s just right for those moments when you want to slow down and enjoy a soothing cup of hot soup. This soup goes nicely with any meal and is lovely paired with Toasties Crackers.

Yield: 6 1/4 cups

Serving size: 1 cup


  • 2 tbsp. (28.4g) unsalted butter
  • 1/2 cup (44.5g) leeks, washed and chopped
  • 4 cloves garlic
  • 4 cups (960g) unsalted chicken stock
  • 1 turnip, approx. 12oz (340g)
  • 1 cup (238g) heavy whipping cream
  • 4 oz (113.4g) cream cheese, cubed
  • 1 1/2 tsp. (9g) salt
  • 1/4 tsp. (0.58g) ground black pepper
  • 1/4 tsp. (0.25g) dried thyme
  • Optional garnishes: fresh thyme, crumbled bacon,


  1. Start by preparing your vegetables.
  2. To prepare the leek, run it underwater to remove any outer sand or mud from its surface. Place it onto the cutting board, and using a sharp knife, cut off the dark green leaves and the roots.
  3. Use your knife to carefully slice the leek through from the greener end towards the root. Do not cut the leek entirely in half, though. Stop cutting three-quarters of the way to the end, leaving the end intact. Turn the leek over so the cut sides are not on top and cut it again as before. You should now have an intact leak on the root side, with the top three-quarters of it cut into four equal strips or quarters that you can spread apart to open. 
  4.  Hold the leek under cold running water and use your fingers to spread the layers open to wash out any sand or grit. Lay it onto a cutting board and chop it by cutting across the segments with your knife. Place the chopped leeks into a bowl and set them aside for now.
  5. Wash, peel, and remove the hard ends of the turnips. Cut the turnips into cubes and set them aside.
  6. Peel and chop the garlic.
  7. Place the butter into a four-quart (3.79 liters) saucepan and melt it over medium heat. Sautee the chopped leeks and garlic in the melted butter until the leeks are transparent and fragrant.
  8. Add the chicken stock, turnips, salt, and pepper to the pan. Using your fingers, crumble the thyme into the broth. 
  9. Cover and simmer for about ten minutes or until the turnips are tender.
  10. Add the heavy cream and cream cheese to the soup. Mix well until the cream cheese has melted.
  11. Use an immersion blender to puree the hot soup carefully. (If you don’t have an immersion blender, you can blend the soup in small batches in a regular blender. To do this, let the soup cool a little, and be careful not to fill the blender more than 1/3 of the way each time. It’s also a good idea to remove the center cap from the blender’s lid to avoid a pressure build-up which can cause the hot soup to splash up and burn you. To avoid splatters, you can lay a thick, clean towel across the opening and avoid putting your hand on the top of the blender while it’s running.)
  12. Simmer uncovered for another three to five minutes to let the flavors marry.
  13. Ladle the hot soup into bowls, and garnish as desired.
  14. Serve immediately.

Nutritional Information Per Serving:

Calories 260 * Total Fat 23g * Total Carbs 7g * Protein 6g

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