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  • 3 carrots, chopped
  • 3 large potatoes – peeled and cubed
  • 1 parsnip, peeled and diced
  • 1 turnip, peeled and diced
  • 1 leek, sliced
  • 1/2 onion, chopped
  • 1/4 cup dry potato flakes (optional)
  • salt and pepper to taste
  • 1 cup water, or as needed


Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to a boil and cook until the vegetables are tender. Drain off water and puree vegetables in a blender or using a stick blender.

Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.