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.
This is my contribution to this month's No Croutons Required roundup hosted this month by my good friend Holler and featuring potato recipes.
|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