About 10 years ago, this recipe was a very traditional, sophisticated vichyssoise and overtime this is what its evolved into to give it a bit more nutrients than just a potato soup.


1 leek, finely chopped
1/2 onion, diced
1 garlic clove, smashed
1 small turnip, peeled and 1in dice
2 Yukon gold potatoes, 1 in dice
1/2c white beans
3c water/broth
2c fresh spinach
1/2c greek yogurt
1/4t garlic powder
1/4t white pepper
1/4c parm


Saute leek, onion and garlic for about 3 minutes in butter and olive oil with a little salt and pepper. Add turnip, potatoes and white beans, stir then add broth. Boil then simmer until potatoes and turnip are soft through. Transfer to a blender or use an immersion blender. Add spinach, yogurt, garlic powder and white pepper. Blend to desired texture. Return to pot, add parm, stir and serve. Top with toasted croutons and some extra parm.


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