Creamy Turnip Soup

• 1 pound White Turnips (4 medium - peeled and cubed)
• 3 cups Vegetable Broth (low sodium)
• 3 tablespoons Unssalted Butter
• 1 Small White Onio (chopped)
• 4 Cloves Garlic (chopped)
• 1/2 cup Instant Mashed Potatoes
• 1 teaspoon Ground Nutmeg
• 4 ounces Cream Chees (soften or whipped)
• 2 tablespoons Fresh Chopped Parsley

1. Wash turnips, then peel and cut into cubes, about 1/2 inch thick. Just make sure the cubes are cut the same size so that they can evenly cook.
2. In a stock pot (about 3 - 5 quart) pour vegetable broth and bring to a boil.
3. Then add turnips, butter, onions, garlic and reduce heat, let simmer for 15 minutes or until fork tender.
4. Remove from heat and let cool for a few minutes. Be careful when placing hot items in the blender as steam can blow the lid off.
5. Pour soup mixture into blender and add mashed potato flakes, nutmeg, honey and blend on medium speed until smooth, then add Philadelphia Cream Cheese and blend well.
6. Return soup to pot and let simmer for about 2 - 3 minutes, season to taste with salt and pepper. Then add chopped parsley and blend. Pour soup into bowls and garnish with chopped scallions and additional parsley if desire.

white turnips, vegetable broth, butter, white onio, garlic, instant mashed potatoes, ground nutmeg, cream chees, parsley

Taken from food52.com/recipes/14631-creamy-turnip-soup (may not work)