This soup is of Italian origin, and apparently evokes the Italian flag via the colors of the soup–the white of the potatoes, the ‘red’ of the carrot, and the green of the parsley. So if you don’t have any parsley on hand, add some other fresh or dried green herb (though, if you leave it out, you’ll have white and red, which are the colors of the Canadian flag–go Stewart!).

4 c coarsely chopped, (peeled) potatoes
water, to cover potatoes
2 T butter, or use all butter
2 T olive oil, or use all olive oil
1 c finely chopped, peeled onion
1 c finely chopped (peeled) turnip
1 c finely chopped (peeled) carrot
1/3 c grated Parmesan, Romano, or Asiago cheese, plus extra for serving
1 c milk
2 c broth
salt and pepper, to taste
2 T chopped parsley

1. Put potatoes in a large saucepan and just cover with water. Bring to a boil, cover if you like, and cook over medium heat until the potatoes are tender. Remove from heat, let cool some, then purée in the cooking liquid. Set aside.

2. In another large saucepan (or use the one from the potatoes), sauté the onion with the butter and oil for about 8 minutes, until just golden–don’t let brown. Add the carrot and turnip, and sauté for 2 minutes. Don’t cook for much longer; they’re supposed to be somewhat crunchy in this soup.

3. Scrape the potato purée into the vegetables and stir to combine. Add the cheese, milk, and broth, and bring to a good simmer. Cook for a few minutes at this simmer, stirring. Season to taste with salt and pepper and remove from the heat.

4. Stir in the parsley, ladle into bowls, and serve immediately, passing a separate dish of grated cheese on the side.