Creamy Cheesy Potato Rutabaga Soup
On a blustery, chill day, nothing warms the body and the heart like a warm bowl of creamy potato soup.
This recipe switches it up a bit with the addition of sharp cheddar cheese and golden rutabagas.
If rutabagas are new to you
They are a fun vegetable to add to your repertoire. They have a slightly peppery taste that makes a nice addition grated in salads or chunked in soups and stews.
Raw, rutabagas are high in Vitamin C, giving us a full one-fourth of our daily recommended dose, according to the US Department of Agriculture (USDA), so be sure to take advantage of their goodness throughout cold and flu season..
Cooked, we lose much of the vitamin C, but we still get protein, calcium, potassium and a host of other nutrients that make root vegetables so good for us.
If you'd like to know more about this wholesome root vegetable, check out this colorful and informative pdf file from the Center for Nutrition, Diet and Health.
Cheesy Potato Rutabaga Soup Recipe
Serve this soup with a few hunks of unbuttered, crusty walnut levain and a crisp green salad, and you have a luscious winter luncheon or late supper packed with nutrients and comfort.
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- 1 -1/2 pounds Yukon Gold potatoes chunked, unpeeled
- 3 small rutabagas peeled and chunked
- 1 medium onion chopped
- 1 t sea salt
- 3 ribs celery, sliced
- 1 C grated sharp cheddar cheese
- 2 -1/2 C whole milk
- Grind pepper to taste
- 1 t grated sharp cheddar cheese per serving bowl
- Parsley for garnish
- Bring 4 C water to boil in a large pot
- Slowly add chopped potatoes and rutabagas so boiling does not stop (locks the starches in).
- Add onion and salt and boil for 10 minutes till vegetables are nearly tender.
- Add celery and pepper and boil softly five minutes longer; reduce heat to low.
- Ladle 1/2 C of the liquid into a large measuring cup and slowly whisk in the milk to warm it without curdling.
- Return the milk mixture to the soup, stirring constantly.
- Add 1 C grated cheese in small handfuls, stirring to melt.
- Dish up and garnish each bowl with a sprig of parsley and 1 t grated cheese.
- Serve immediately with a green salad or cruditÃ©s and crusty, unbuttered walnut levain or bread of choice for dipping.
Cook and serve your soup in a beautiful enameled cast iron dutch oven
Many years ago, I was gifted with a set of Asta enamaled iron cookware, which was made by a German company.
It is so beautiful, I can take it from stovetop to tabletop without a blush.
Today, we can find used Asta pots on sites like eBay. Since it's no longer manufactured new, I recommend enameled cast iron for one-pot cooking and serving, like this cobalt blue dutch oven, elegant in its simplicity.
© 2013 Kathryn Grace