"Creamy and savory, there are NEVER leftovers when I make this dish. A great way to incorporate turnips into your diet! If soup becomes too thick, thin with broth, water, or cream." — CheriT
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bacon, cut into 1/2-inch dice
diced onion (1/2-inch dice)
diced potato (1/2-inch dice)
diced turnip (1/2-inch dice)
water, to cover
torn kale leaves
salt and ground black pepper to taste
This was absolutely wonderful. I made it as directed except I didn't use potatoes as I am trying to watch carbs. I used dried thyme as I didn't have fresh and used chicken broth instead of water. This is going to be a winter go-to soup. Thanks!
Yeah, it was ok. Maybe I'm just not a turnip fan. I didn't have cream and used cream of chicken.
this was very tasty. it was the first time I had turnips and i really liked it. I didn't have fresh thyme so i used like a tsp of dried. very hearty and delicious.
I used butter instead of bacon fat and added more savory spices such as oregano, rosemary and sage along with vegetable bullion for the broth....it was delicious!
Made exactly as written and it was very good. We had fresh turnips and onions from our CSA share and fresh thyme from our herb garden and this was a good way to use them. The whole family enjoyed this. Very hearty with some fresh baked bread and a green salad.
This is a great recipe as is. For convenience, I omitted the bacon and used olive oil to cook instead, but did add Costco's precoooked/crumbled bacon bits as topping. Delightful. Even my picky eatting daughter enjoyed it. Great way to add the nutrition of turnips to our diet! Thx.
good flavor in my opinion, my husband said it was ok. Probably would have been better with the bacon, but I didn't have any. I also used 1/2 cup half and half and 1/2 cup 2% milk to cut the fat a bit. I also used chicken broth instead of water and added a bit of garlic salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Turnip and Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 199
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