turnip and potato soup

Ingredients

• Servings: 8
• 1 pound bacon, cut into 1/2-inch dice
• 1 tablespoon bacon drippings
• 2 cups diced onion (1/2-inch dice)
• 2 cups diced potato (1/2-inch dice)
• 2 cups diced turnip (1/2-inch dice)
• 4 sprigs fresh thyme
• water, to cover
• 1 tablespoon butter
• 1 cup torn kale leaves
• 1 cup heavy cream
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.