- Portion size 8 servings
MethodIn large pot or Dutch oven, melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes. Add rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes.
Stir in broth and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes.
In batches, puree soup in blender until smooth. Return to Dutch oven. Stir in cream and vinegar; bring just to boil over medium heat. Ladle into bowls. Garnish with cheese and parsley.