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Potato Turnip Soup

Soup, Recipes


Morgan County celebrates autumn with pumpkin festivals and apple picking, and this quaint, uncomplicated feel is a hallmark of Stockport Mill Inn owner Dottie Singer’s menu. “So many people have gotten away from just good, fresh vegetables,” she says. “Many of [our guests] are at the age that they’re thrilled to find someone who is cooking like we used to, so to speak.” 


Savory Sweet Potato Turnip Soup | Serves 4

INGREDIENTS
1 tablespoon vegetable oil
4 large garlic cloves
1 medium onion
1 large sweet potato
1 small turnip
2 small white potatoes
32 ounces chicken broth
Salt and pepper
1/2 cup milk

DIRECTIONS
Heat oil in a large saute pan over medium heat. Chop onion and finely chop garlic, then add to saute pan. Cook until onion is translucent, being careful not to burn the garlic. Remove from heat. Chop sweet potato, turnip and white potato into 1/2-inch cubes. Place in large stockpot with the garlic and onion and cover with broth (just enough to cover the vegetables). Season with salt and pepper. Bring to a boil then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft/easily pierced with a knife. Remove soup from heat and blend with a hand blender until thick and creamy. Pour in the milk and blend for a few more minutes. Serve immediately.