New this month
Get the Allrecipes magazine

Turnip and Potato Soup

Cheri Thompson

"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."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 291 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} 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.

Nutrition Facts


Per Serving: 291 calories; 22.1 g fat; 14.6 g carbohydrates; 9.3 g protein; 67 mg cholesterol; 489 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 27
  1. 31 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.

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.