There are seldom any leftovers when I cook this meal, which is creamy and flavorful. a fantastic way to add turnips to your diet! Thin soup with broth, water, or cream if it becomes too thick.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 10 g |
| Sodium | 486 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was so easy and soooo delicious, I recommend . I added garlic and used spinach.
Love this recipe! I try to always follow a new recipe exactly but in this case I didn’t have everything I needed so I had to make a few substitutions. I cut the recipe in half and used some leftover vegetable broth with the water. I didn’t have kale so I used spinach, and finally, I used half and half as I didn’t have heavy cream. But even with those substitutions the soup was delicious! Thank you for sharing this quick and easy soup!
We loved this recipe! We did adjust salt and pepper at table according to personal preferences, but it was very good both the day I made it and as leftovers. Will make it again!
Amazing bacon soup!!!
The family loved this. I didn’t use as much bacon (1/2 pound) and instead of water I used chicken broth.
This was a delicious soup. My garden is full of volunteer dill, which did add a nice touch.
Made this today, and it was AWESOME! Used turkey bacon, a can of collard greens instead of fresh kale, and chicken broth instead of water.
Really had to cook the turnips and potatoes much more than the recipe called for. The original recipe was very bland and needed a lot of additional herbs and spices to make it appealing.
I subbed the bacon with sausage because that’s what I had on hand, and added garlic. Also used 1/2 chicken stock and 1/2 water. Incredibly tasty. Recommend.
Turned out great. Only substituted chicken bouillon instead of water. Otherwise followed exactly. My children ate it, which makes it a win.
Made this soup with a couple replacements to make it a much healthy hearty soup. I used turkey bacon instead of regular bacon, collard greens instead of kale and fat free heavy cream. It is freaking delicious!
easy to prepare and tasty. Added some greens onion on top.
Very Good! Used turkey bacon and broccoli instead of Kale.
Delicious! I sautéed the onions in butter and then added the turnips and potatoes. I also used chicken stock instead of water. And I left out the kale step and added the cream alone. This will be my go-to when I have turnips in my CSA box. Absolutely delicious.
I used a combination of 1 oz. bacon and 6 oz. turkey bacon; chicken broth instead of water; italian spice instead of fresh thyme; coconut milk and half-and-half instead of heavy cream; and baby spinach, kale, and swiss chard in place of just kale. I loved it!
I made this recipe, but added vegan adjustments! I used a cup of light coconut milk for the heavy cream, and Upton’s Naturals “Bacon” Seitan. Also Earth Balance’s “butter spread”. Very tasty, added a lot of salt, and healthy! Eating my second bowl now.
We belong to a CSA and an abundance of turnips this year. This was a great way to utilize these! We loved it and all of my family and friends loved it! I’ve copied your recipe and given it to many friends! Thanks so much for sharing it!!
Absolutely delicious! Loved the turnips in this dish. The bacon contrasting with the kale was also wonderful. It took a lot of willpower to save leftovers for the next day’s lunch. Can’t wait to make it again.
I subbed the potatoes for sweet potatoes, and used basil instead of thyme (only because I was out). I also added lots of garlic, because I like garlic. It was amazing.
Instead of butter, I used bacon drippings to wilt the kale. I added a carrot. Even the kids had two bowls. Great recipe!
This is the best soup I have made at home. My husband goes absolutely crazy for it and it doesn’t last long no matter how much I make. I recommend this soup to anyone and everyone I can and I frequently take it to parties and make it for dinner when large groups of family are coming over. It is delicious and savory!