A perfect soup for blustery days. As with so many soups and stews, this improves after a day. Refrigerate when cool, then gently reheat the next day. If you have any frozen green vegetables on hand, add a cup or so for color, but the soup is fine without.
2 T butter or oil
2 c finely chopped (red) onion
2 c (peeled and) diced potatoes
3 c (peeled and) diced turnips
water or broth to cover
1 c frozen peas or other green vegetable(s), optional
salt and pepper, to taste
3 – 4 c milk
1 t dried dill weed
1 – 1 1/2 c grated Cheddar or other good melting cheese, plus extra for serving
1. In a soup pot or Dutch oven, melt butter or heat oil. Sauté onion until soft, about 5 minutes. Add the potatoes and turnips. Cover with water by a good inch and toss in some salt and pepper. Bring to a simmer, cover, and simmer until vegetables are very tender, about half an hour.
2. Meanwhile, cook frozen peas, if using, in a saucepan in some water until just tender, or heated through. Drain and set aside.
3. When the potatoes and turnips are very tender, drain, reserving cooking liquid. Transfer drained vegetables to a food processor or blender and add one cup of the reserved liquid. Purée. You may need to do this in batches. You may also need extra cooking liquid to get a smooth purée. Return to soup pot. Add enough milk to get a soupy consistency you can live with. Add dill weed. Gently heat through on low heat. Don’t let it get to the boil. Add cheese and cook until melted, still on low heat. Serve, with extra cheese if you like.