Turnip and Potato Soup

Turnip and Potato Soup

CheriT

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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. 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. 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. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 20
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

Yeah, it was ok. Maybe I'm just not a turnip fan. I didn't have cream and used cream of chicken.

Most helpful
Most positive
Least positive
Newest

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.

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 wat...

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!

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 e...

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 enjoye...

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 ...

Yeah, it was ok. Maybe I'm just not a turnip fan. I didn't have cream and used cream of chicken.

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 wi...

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, ad...

Other stories that may interest you