Turnip and Potato Soup

Directions

1. 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.
2. 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.
3. 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.
4. 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.

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Reviews (7)

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8

FaWorker

Feb. 2, 2012

"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!"

7

lcrssck

Jan. 31, 2012

"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"

3

jniertit

Mar. 7, 2012

"I used butter instead of bacon fat and added more savory spices such as oregano, rosemary and sage along with vegetable bullion for the broth....it was delicious!..." See more"