Kelly has been making this yummy soup for at least six years and this is the first time I get to try it! It's adapted from a recipe in iVillage's Heirloom Recipe Cookbook. (I still have an attitude about those iVillage Solutions books after I totally put together the whole Best Advice on Life After Baby Arrives book and got NO credit!) Anyway, it's easy to make, tastes delicious, and with endless variations it is definitely worth repeating! And if you're uneasy about turnips, all I can say is "Try it, you'll like it!!"Kelly's Cheesy Turnip Soup
5 fresh turnips, peeled and cubed (can substitute potatoes)
4T butter
1 onion, chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
Salt and pepper to taste
2 (10 1/2 oz) cans chicken broth
1-2 (10 1/2 oz) cans potato soup
1 (4 oz) can green chilis
1 pound Velveeta cheese, cubed
1C sour cream
Cook the turnips in water in a large saucepan until tender -- about 10 minutes. Remove from heat and drain.
In the same pan, saute onions, carrots and celery in butter until soft. Add the chicken broth, soup, turnips and chilis. Simmer for 1/2 hour. Add the Velveeta cheese and simmer until melted, stirring constantly. Mix in the sour cream. Taste for seasonings. Remove from heat and serve.
