Turnip and Potato Soup

A turnip and potato soup that includes kale and bacon is a hearty, one-bowl wonder. Thin the soup with broth, water, or cream for the perfect texture.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 276 Calories

Ingredients

• 1 tablespoon butter
• 1 cup heavy cream
• salt and ground black pepper to taste
• 4 sprigs fresh thyme
• 1 cup torn kale leaves
• 1 pound bacon, cut into 1/2-inch dice
• 2 cups diced onion (1/2-inch dice)
• 2 cups diced potato (1/2-inch dice)
• 2 cups diced turnip (1/2-inch dice)

Recipe Instructions

Step 1

Cook bacon in a large saucepan over medium heat until fat begins to render, about 4 minutes. Drain all but 1 tablespoon drippings from the saucepan.

Step 2

Return the saucepan to medium heat. Cook, stirring onion into bacon until translucent, about 4 minutes. Stir potato, turnip, and thyme into bacon-onion mixture. Cook, stirring until mixture is well combined, about 2 minutes.

Step 3

Add enough water to cover vegetable mixture; bring to a boil, reduce heat to medium-low, and cook at a brisk simmer until tender, 15 to 20 minutes.

Step 4

Melt butter in a small skillet on medium heat. Stir in kale leaves and cook until wilted, 2 to 3 minutes. Reduce heat to medium-low and cook 1 to 2 minutes more.

Step 5

Add kale and cream to simmering soup; let simmer 2 to 3 minutes more. Remove thyme sprigs and season to taste with salt and pepper before serving.