The warmth and comfort found in a hot bowl of cream of potato soup has staved off winter chills for generations of Canadians, and few kitchens are without a basic recipe at hand. But the use of creamed white beans in place of the standard milk and flour base found in most recipes makes this cream of potato soup a filling and nourishing meal all on its own, while adding a depth of flavor that is all the more satisfying for the addition of turnips as well.
|Cream of Potato and Turnip Soup|
|Recipe by Lisa Turner|
Published on February 20, 2009
Simple, tasty and nourishing "cream" of potato and turnip soup with creamed white beans taking the place of milk or cream and flour