Farm Fact Friday: Winter Veggie Soup

It’s Farm Fact Friday, folks! This week, we’re sharing a staff-recommended NY Times soup recipe by Martha Rose Shulman to warm up with for the upcoming chilly part of the year. It’s a delicious winter veggie soup, made with potatoes, leeks, carrots, and turnips! 


  • 3  large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
  • 2  garlic cloves, minced
  • 3  large carrots (10 ounces), diced
  • 1  celery stalk, diced
  • 1  large or 2 medium turnips (10 ounces), peeled and diced
  • 1  pound russet potatoes, peeled and diced
  • A bouquet garni (herbs tied together) with bay leaf and a few sprigs thyme and parsley
  • Salt and black pepper
  • ¼  cup crème fraîche, or to taste (something of a cousin to sour cream, sour cream could be used instead)
  • Chopped fresh parsley or tarragon, for garnish

Step 1

In a large soup pot or Dutch oven, combine your veggies of leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni (herbs), with 1 and 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer for 40 to 45 minutes, until the vegetables are very soft.

Step 2

You can purée the soup using a blender or an immersion blender.

Step 3

Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Step 4 (optional)

Let us know what you think by tagging us on social media @Urbanrootsatx!

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