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Creamy Cheesy Potato Rutabaga Soup

Updated on March 2, 2015
ecogranny profile image

A long-time whole grain baker, Kathryn discovered the thrill and ease of cooking with whole, fresh foods decades ago. Still chopping!

Bowl of Cheesy Potato Rutabaga Soup with crusty walnut levain
Bowl of Cheesy Potato Rutabaga Soup with crusty walnut levain | Source

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.

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: 10

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


  1. Bring 4 C water to boil in a large pot
  2. Slowly add chopped potatoes and rutabagas so boiling does not stop (locks the starches in).
  3. Add onion and salt and boil for 10 minutes till vegetables are nearly tender.
  4. Add celery and pepper and boil softly five minutes longer; reduce heat to low.
  5. Ladle 1/2 C of the liquid into a large measuring cup and slowly whisk in the milk to warm it without curdling.
  6. Return the milk mixture to the soup, stirring constantly.
  7. Add 1 C grated cheese in small handfuls, stirring to melt.
  8. Dish up and garnish each bowl with a sprig of parsley and 1 t grated cheese.
  9. Serve immediately with a green salad or crudités and crusty, unbuttered walnut levain or bread of choice for dipping.

Cook and serve your soup in a beautiful enameled cast iron dutch oven

Tramontina 6.5 Qt Enameled Cast Iron Dutch Oven Cobalt Color
Tramontina 6.5 Qt Enameled Cast Iron Dutch Oven Cobalt Color

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

Do sign my guestbook and share any thoughts you have about this recipe, rutabagas, or soup in general.

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    • smine27 profile image

      Shinichi Mine 

      5 years ago from Tokyo, Japan

      I love soups and since i never had rutabaga, this is something I'd like to try.

    • ecogranny profile imageAUTHOR

      Kathryn Grace 

      5 years ago from San Francisco

      @TerriCarr: You're welcome. I hope you enjoy it as much as we do.

    • TerriCarr profile image


      5 years ago

      I also haven't had a rutabaga in a long time. Thanks for the recipe. It is good to eat a wide variety of veggies so this recipe will be helpful.

    • ecogranny profile imageAUTHOR

      Kathryn Grace 

      5 years ago from San Francisco

      @DeeDeeGee LM: Oh my goodness, I forgot all about that. I hadn't known until your lens that "swede" was another word for rutabaga. We do enjoy rutabagas, by any name.

    • DeeDeeGee LM profile image

      DeeDeeGee LM 

      5 years ago

      Funny that you asked me on my lens what a "swede" was and now I find you have devoted a lens to a soup with it in!

    • ecogranny profile imageAUTHOR

      Kathryn Grace 

      5 years ago from San Francisco

      @Diana Wenzel: You're welcome. Hope you enjoy the soup as much as we do.

    • Diana Wenzel profile image

      Renaissance Woman 

      5 years ago from Colorado

      Sure appreciated learning about the nutritional value of rutabagas. I had no idea. It has been an incredibly long time since I have had any. Your recipe will make for a perfect meal. Nothing I love better than homemade soup here in mountain country, especially now that the days are crisp. Thanks and congrats on your feature!

    • ecogranny profile imageAUTHOR

      Kathryn Grace 

      5 years ago from San Francisco

      @anonymous: Thank you. There are a slew of fabulous soups on Squidoo right now, yes?

    • profile image


      5 years ago

      Looks so good, definitely on my list of must try soups!

    • ecogranny profile imageAUTHOR

      Kathryn Grace 

      5 years ago from San Francisco

      @MartieG: Thank you. I hope you enjoy it as much as we do at our house.

    • MartieG profile image

      MartieG aka 'survivoryea' 

      5 years ago from Jersey Shore

      With winter on the way this sounds perfect!

    • profile image


      5 years ago

      Cheesy soup? Love it!

    • ecogranny profile imageAUTHOR

      Kathryn Grace 

      5 years ago from San Francisco

      @Brite-Ideas: Thank you. We enjoy it, that's for sure.

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 

      5 years ago from Toronto, Canada

      another recipe that sounds absolutely fantastic!


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