Turnip and Potato Soup Recipe

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.