Loaded Rutabaga Soup: The Perfect Dinner For a Cozy Night at Home

This soup is loaded with vegetable goodness

By Laura Miller, publisher of Macaroni KID Appleton-Waupaca-Oshkosh, Wisc. November 2, 2021

Have you ever eaten rutabaga? I love vegetables, but somehow, in all my years, I'd never had rutabaga. When I saw some at my friends' farmers market booth this fall, I was intrigued... they were the size of my 10-year-old's head! 

I asked how they tasted and for some suggestions for using them. (If you're ever curious about something at the farmers market, ask your farmer! They love telling you about their goodies!) My friend told me that they are good cooked with a fat or added to soup, and that's when inspiration struck and I decided to try my first rutabaga in my favorite potato soup!

So what does rutabaga taste like? Well, I described it to my daughter as a combination of potato and kohlrabi... it has the comfort-food feel of any root vegetable, with just a little more bite like turnip, kohlrabi, etc, but not the heat of radish. It adds a little more flavor than just plain potato would. Sounds interesting right? You'll just have to try it for yourself!

Laura Miller
Rutabaga, an oft-forgotten root vegetable, tastes like a delicious combination of potato and kohlrabi.

Loaded Rutabaga Soup

Nothing shouts fall more than this hearty, in-season, vegetable soup. Serve this loaded soup up with a side of crusty bread, wrap yourself up in a cozy blanket, turn on Netflix, and sink in to enjoy. 


  • 1 pound bacon
  • 1 onion, diced
  • 2 leeks, chopped and rinsed well
  • 1 huge rutabaga or 2-3 medium, diced
  • 1 carton broth of choice
  • 2 cups milk of choice
  • 1-2 tbsp flour or cornstarch
  • Salt and pepper to taste
  • Your favorite baked potato toppings
  • Optional: carrots, kale, or other veggies


1. Cook the bacon as desired. I like to bake it on a rack so the grease drips off onto a baking pan. Set aside.
2. Heat a soup pot over medium heat, then add some of the bacon grease and the onions.
3. As the onions begin to soften, add the leeks and cook for a few minutes.
4. Add the diced rutabaga and any other root veggies you're adding along with the broth. Add water to cover if needed and bring to a boil, then simmer until the rutabaga is tender.
5. Mash or blend some of the rutabagas to make a creamier soup.
6. Add any other veggies such as chopped kale.
7. Mix the milk and flour/cornstarch and then add to the soup and stir until it thickens.
8. Chop the bacon into small pieces and add to the soup. Reserve some for topping.
9. Top with your favorite baked potato toppings such as sour cream, shredded cheese, bacon, and green onions.

Try this recipe on your picky eaters — they might not even be aware of all of the veggie goodness you are giving them! My 10-year-old had leftovers for breakfast the next day!

Laura Miller is the publisher of Macaroni KID Appleton-Waupaca-Oshkosh, Wisc.