Preparation

Melt butter in a Dutch oven or soup pot over medium heat. When the foaming subsides, add the turnips and season with a couple pinches of salt. Cook, stirring occasionally, until turnips are browned, about 10 minutes.

Add leeks, season with a pinch of salt, and cook until softened, about 5 minutes.

Add potatoes, water, 1 teaspoon kosher salt, sherry, and fresh thyme sprigs. Bring to a boil, reduce heat and simmer until potatoes and turnips are very tender, about 25 minutes.

Remove thyme sprigs. Partially mash vegetables with a potato masher until you reach your desired texture. Add turnip greens and simmer 5 minutes.

Add sherry vinegar, chopped fresh thyme, and black pepper to taste. Ladle soup into serving bowls and top with cheese.

Note: If you can't find turnips with their greens attached, you might find them separate in the produce section. You can use another quick cooking green, like spinach. If you prefer to use a heartier green, cook them in boiling water in a separate pot until tender and then add to the chowder. This tastes great without the greens.

Note: Leeks are dirty and must be chopped first before cleaning. Chop as desired and then place in a bowl of cold water. Swish the pieces around to free the dirt which will sink to the bottom of the bowl. Lift the leek pieces out of the water and move to a fine mesh strainer. If you pour the leeks and water into the strainer, the dirt will go with it. Do the same for the turnip greens.