Hearty Turnip and Potato Soup Recipe

Ingredients

• 1 pound bacon, cut into 1/2-inch dice
• 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

Instructions

1. In a large saucepan, cook bacon over medium heat until the fat starts to render, approximately 4 minutes. Remove all but 1 tablespoon of bacon drippings from the saucepan.
2. Sauté onion in the bacon drippings in the same saucepan over medium heat until translucent, about 4 minutes. Add potato, turnip, and thyme; stir and cook until well combined, around 2 minutes.
3. Pour in enough water to fully cover the vegetable mixture; bring to a boil. Lower the heat to medium-low; let it simmer until the vegetables are tender, about 15 to 20 minutes.
4. In a small skillet, melt butter over medium heat. Add kale; cook until wilted, roughly 2 to 3 minutes. Reduce heat to medium-low; continue cooking for another 1 to 2 minutes.
5. Stir kale and cream into the simmering soup; simmer for 2 to 3 minutes. Remove and discard thyme sprigs; season generously with salt and black pepper to taste.

Nutrition

• Calories: 276 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 486 mg
• Protein Content: 9 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g