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Creamy Turnip Soup With Carrot Julienne

Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 tablespoons butter

2 leeks, thinly sliced (white and pale green parts only)

1 medium onion, thinly sliced

5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices

1 medium russet potato, peeled, cut into 1/2-inch-thick slices

5 cups (or more) canned low-salt chicken broth

1 3/4 cups milk

1/4 cup whipping cream

Pinch of ground nutmeg

2 carrots, cut into matchstick-size strips

1 turnip, peeled, cut into matchstick-size strips

2 tablespoons chopped fresh dill

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