Rating: 4.25 stars
71 Ratings
  • 5 star values: 37
  • 4 star values: 19
  • 3 star values: 13
  • 2 star values: 0
  • 1 star values: 2

A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.

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  • Place vegetables and liquid into a food processor. Puree.

  • Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Nutrition Facts

373 calories; protein 11.5g; carbohydrates 39.8g; fat 18.9g; cholesterol 40.8mg; sodium 1281.9mg. Full Nutrition
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Reviews (57)

Most helpful positive review

Rating: 5 stars
10/23/2003
My wife made this for me the other night - she didn't have a turnip so she added an extra sweet potato - loved the spices - went really well with the mini corn muffins I made earlier in the week - thanks Read More
(54)

Most helpful critical review

Rating: 3 stars
02/23/2004
I wasn't crazy about this soup. It tasted more like turnip than anything else. It was just okay. If I ever make it again (doubtful) I would only put a "bit" of turnip - not a whole one. I had to add water at the end - it was too thick to eat. And it made way more than 4 servings. A B- maybe. Read More
(15)
71 Ratings
  • 5 star values: 37
  • 4 star values: 19
  • 3 star values: 13
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/23/2003
My wife made this for me the other night - she didn't have a turnip so she added an extra sweet potato - loved the spices - went really well with the mini corn muffins I made earlier in the week - thanks Read More
(54)
Rating: 5 stars
11/13/2005
This soup has become a family favourite. Very easy to prepare and delicious. I use either 2% milk or half and half or a combination of both instead of the whipping cream. This soup also freezes well. Read More
(40)
Rating: 5 stars
02/07/2007
I made this soup because I was craving a sweet potato soup I tried at a restaurant. I thought this soup was just as good if not better! I used maple syrup instead of the brown sugar and a very small turnip. I also forgot to put in the margarine and I don't think it mattered. Another thing that impressed me is how easy this recipe was to make. The hardest part was peeling the potatoes! It took less than 30 minutes start to finish which is an accomplishment for me since I'm a beginning cook. I was also pleased that the ingredients weren't expensive. I'll definitely make this soup again and again. Read More
(32)
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Rating: 4 stars
02/11/2005
I used carrot instead of turnip really nice soup for company. Read More
(18)
Rating: 3 stars
02/23/2004
I wasn't crazy about this soup. It tasted more like turnip than anything else. It was just okay. If I ever make it again (doubtful) I would only put a "bit" of turnip - not a whole one. I had to add water at the end - it was too thick to eat. And it made way more than 4 servings. A B- maybe. Read More
(15)
Rating: 4 stars
10/07/2004
I made this today and we had it for supper. Here are the changes I made: I used less nutmeg (one teaspoon and even that is plenty) and I used a lower-fat type of cream: 5% fat instead of 35% fat content. The soup was thick enough due to the potatoes I guess so this lighter cream was fine. It was appreciated by the whole family. It is real tasty creamy and filling. I'll make it again! Read More
(14)
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Rating: 5 stars
05/22/2003
Very nice soup! I followed the recipe exactly as written and was not disappointed. I did use the full six cups of broth (3 cans) and did not need to add salt. Tastes like a very gourmet kind of soup. It was smooth and creamy and subtle quite outstanding results from such simple and readily available ingredients. Read More
(11)
Rating: 5 stars
05/05/2010
Yum! I just made this soup using what I had on hand. I only used about 1/2 cup chopped turnip and subbed carrots for the regular potatoes. Had to use maple syrup in place of the sugar and used milk instead of cream. Oh and I also used less nutmeg as mine is strong. This was TERRIFIC! Read More
(11)
Rating: 5 stars
06/23/2003
My family and I thought that this soup was wonderful. I did make some changes to reduce the fat content: instead of using heavy whipping cream I used 1% milk. I also added a small amount of a salt/pepper spice blend and I always sprinkle on lemon pepper at the table. YUM! Read More
(9)