Turnip and Potato Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

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.