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
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.