Turnip and Potato Soup7 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“Creamy and savory, there are NEVER leftovers when I make this dish. A great way to incorporate turnips into your diet! If soup becomes too thick, thin with broth, water, or cream.” - by CheriT
Original recipe yields 8 servings
- Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
- Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
- Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
- Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.
Amount Per Serving (8 total)
- 291 cal
- 22.1 g
- 14.6 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"This was absolutely wonderful. I made it as directed except I didn't use potatoes as I am trying to watch carbs. I used dried thyme as I didn't have fresh and used chicken broth instead of water. T..." See morehis is going to be a winter go-to soup. Thanks!"
"this was very tasty. it was the first time I had turnips and i really liked it. I didn't have fresh thyme so i used like a tsp of dried. very hearty and delicious...." See more"
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