Name: Turnip and Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Bacon, cut into 1/2-inch dice - 1 pound; Bacon drippings - 1 tablespoon; Diced onion (1/2-inch dice) - 2 cups; Diced potato (1/2-inch dice) - 2 cups; Diced turnip (1/2-inch dice) - 2 cups; Fresh thyme - 4 sprigs; Water, to cover - 4 sprigs; Butter - 1 tablespoon; Torn kale leaves - 1 cup; Heavy cream - 1 cup; Salt and ground black pepper to taste - 1 cup

Ingredients for - Turnip and Potato Soup

1. Bacon, cut into 1/2-inch dice 1 pound

2. Bacon drippings 1 tablespoon

3. Diced onion (1/2-inch dice) 2 cups

4. Diced potato (1/2-inch dice) 2 cups

5. Diced turnip (1/2-inch dice) 2 cups

6. Fresh thyme 4 sprigs

7. Water, to cover 4 sprigs

8. Butter 1 tablespoon

9. Torn kale leaves 1 cup

10. Heavy cream 1 cup

11. Salt and ground black pepper to taste 1 cup

How to cook deliciously - Turnip and Potato Soup

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.