Turnip and Potato Soup

Name: Turnip and Potato Soup
Total time: 50
Yield: 8
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

Recipe by Cheri Walker from allrecipes.com

50 Mins.

Ingredients

8 servings

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1 pound bacon, cut into 1/2-inch dice
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1 tablespoon bacon drippings
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2 cups diced onion (1/2-inch dice)
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2 cups diced potato (1/2-inch dice)
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2 cups diced turnip (1/2-inch dice)
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4 sprigs fresh thyme

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water, to cover
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1 tablespoon butter
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1 cup torn kale leaves
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1 cup heavy cream
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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.