Winter White Soup

Winter white soup is the bowl I reach for when the wind is howling and I want something hearty that still feels good for me. It leans on pale, cozy ingredients like potatoes, leeks, and turnip, blended smooth and finished with a touch of cream.

The name comes from all the pale produce in the pot, though the turnip nudges it toward off-white. Whatever you call it, it tastes like a hug on a bitter cold day.

Rinse your leeks really well; they trap grit between the layers and you do not want sandy soup.

Why You’ll Love This Winter White Soup

• It is thick and satisfying without feeling heavy, the perfect cold-weather meal.
• The flavors meld so smoothly that this white soup tastes rich and comforting, not turnipy.
• It uses pantry-friendly roots and aromatics you likely already have on hand.

Ingredient Notes

These notes cover the why behind each item; the exact measurements in the recipe card below have the full amounts. A few small choices give this winter white soup its cozy character.

• Leeks: they add a gentle onion flavor without overpowering the pot.
• Turnip: boiled and mashed, it melts into the background and adds body.
• Bacon fat: rendered fat brings savory depth, though butter or canola oil work too.
• Light cream: stir it in at the end for silkiness, or use milk for something lighter.

You will want a large heavy pot and a blender or food processor for smoothing everything out. A potato masher helps for prepping the potatoes and turnip.

An immersion blender can stand in for the countertop one if you blend carefully. If you love a hearty cold-weather pot, our short rib stew is another favorite.

How to Make Winter White Soup

Making winter white soup is a friendly two-part process: build a flavor base, then blend it smooth with your cooked roots. Nothing here is fussy.

1. Heat the bacon fat over medium, add the flour, and cook for several minutes.
2. Stir in the onion, leeks, and garlic and cook about 3 minutes, then add the apple for 3 to 4 minutes more.
3. Blend that mixture with the stock and water until smooth, then pour it back into the pot.
4. Add the mashed potatoes and turnip, bring to a simmer, and finish with cream.

This recipe makes about 10 servings, so it is great for a crowd or for freezing in batches. You can mash the potatoes and turnip a day ahead to make assembly faster.

Storage Options

This white soup stores beautifully and the flavors deepen overnight. Cool it fully before sealing it up.

1. Refrigerate in a sealed container for up to 4 days.
2. Freeze for up to 3 months; it thaws well thanks to the blended base.
3. Reheat gently over low heat and stir often so the cream does not separate.

Variations & Substitutions

This winter white soup welcomes swaps based on what is in the crisper. Keep the white-veggie theme and you can play freely.

1. Use parsnip or cauliflower in place of, or alongside, the turnip.
2. Swap chicken stock for vegetable stock to make it meatless.
3. Stir in a handful of grated white cheddar for extra richness.
4. Add a pinch of nutmeg or white pepper for a subtle warm note.

What to Serve with Winter White Soup

Winter white soup loves a sturdy side for dipping and a little something fresh on the side. Toppings make each bowl feel finished.

1. Crusty bread or a warm baguette for dunking.
2. A crisp green salad with a sharp vinaigrette.
3. Garnishes like diced apple, croutons, toasted nuts, or crumbled bacon.
4. For another warming bowl, try our roasted poblano soup.

Before you pull out the pot, here are the questions that come up most with this recipe.

Keep this one in your back pocket for the coldest nights of the year. It is simple, warming, and the kind of soup that makes winter feel a little friendlier.

A Beautiful Bite

Winter White Soup

4.80 from 5 votes

A hearty stick to to the ribs soup that utilizes winter fruits and veggies. A soup that tastes good and is good for you.

Prep:25 minutes mins

Cook:35 minutes mins

Total:1 hour hr

Servings:10 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 4 Tbsp rendered bacon fat you can also use butter or canola oil
• ▢ ¼ cup all purpose flour
• ▢ ½ medium onion diced
• ▢ 2 leeks chopped
• ▢ 4 garlic cloves minced
• ▢ 1 apple peeled, cored and diced
• ▢ 5 cups chicken stock
• ▢ 1 cup water
• ▢ 4 medium potatoes baked and mashed
• ▢ 1 turnip boiled and mashed (see notes on how to cook a turnip)
• ▢ ½ cup light cream you can substitute with milk
• ▢ kosher salt and fresh ground black pepper to taste

Instructions 

• In a large heavy pot, heat rendered bacon fat (or other fat of your choice) over medium heat.
• Add flour and cook for several minutes. Add onion, leeks and garlic and cook for three more minutes.
• Add apple and continue cooking for three to four more minutes. Dump this mixture into a blender or food processor. Season with salt and pepper. Pour stock and water into blender. Blend until smooth. Pour back into pot.
• Add mashed potatoes and turnip. Bring soup up to a simmer and finish the soup off with light cream or milk. Be sure to taste to determine if it needs more salt and pepper. Carb dishes such as this require a decent amount of salt.
• Garnish with chopped apple, croutons, toasted nuts or even a bit of crumbled bacon.

Nutrition

Serving: 1servingCalories: 65kcalCarbohydrates: 9.7gProtein: 3.4gFat: 1.5gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.7gCholesterol: 3.6mgSodium: 177mgPotassium: 182mgFiber: 0.8gSugar: 4.5gVitamin A: 15500IUVitamin C: 3mgCalcium: 180mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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💡 Kitchen guide: Chicken Broth vs Chicken Stock: What’s the Difference?