Cream of Rutabaga Soup

Yields 6 servings


  • 4 slices bacon
  • 2 medium onions, chopped
  • 2 ribs of celery, chopped
  • 2 garlic cloves, minced
  • 2 cup rutabagas, diced
  • 1 medium potato, diced
  • 3 cups chicken stock
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 1 cup milk
  • Chives to garnish


  1. Cook bacon in a large pot until crisp. Remove from pot, crumble and set aside.
  2. Using the same large pot, sauté onions, celery, and garlic in bacon grease for 5 minutes.
  3. Add the diced rutabaga, potato, chicken stock, salt, and pepper. Cover and simmer for 30 minutes.
  4. Blend using a hand blender in the pot or blend in a blender in batches and return to pot once done.
  5. Add the milk and stir into the soup. Heat to serving temperature, but do not boil.
  6. Garnish with bacon and chives.

Nutrition per serving: 120 calories, 17 g carbohydrates, 10 mg cholesterol, 3 g fat, 3 g fiber, 8 g protein, 320 mg sodium, 6 g sugar.

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