creamy turnip soup

Servings: 6

Prep Time: 10 minutes 

Cook Time: 6 hours


**4 cups chicken broth

**1 ¼ lb turnips, chopped

**1 ¼ lb potatoes, peeled and chopped

**1 onion, chopped

**2 garlic cloves, smashed

**4 thyme sprigs

1 tsp salt

¾ tsp black pepper

**¼ cup milk

**6 slices of bacon

**6 cups turnip greens, chopped


  1. Combine stock, turnips, potatoes, onion, garlic, thyme sprigs, salt, and pepper in a 6-quart slow cooker. Cover and cook on LOW until vegetables are very soft, about 6 hours.

  2. Remove and discard thyme sprigs. Add milk, and process soup using an immersion blender until smooth. Process until smooth.

  3. Just before serving, cook bacon in a non-stick skillet over medium until crisp, 6 to 8 minutes. Drain bacon on paper towels, reserving drippings in pan.

  4. Add turnip greens to skillet; increase heat to medium-high, and cook, stirring occasionally, until wilted and beginning to brown just around edges, about 3 minutes.

  5. Crumble bacon. Serve soup topped with crumbled bacon and wilted greens.

Nutrition (per serving)

167 calories; 4 g fat(1 g sat); 6 g fiber; 25 g carbohydrates; 9 g protein; 110 mcg folate; 9 mg cholesterol; 5 g sugars; 279 IU vitamin A; 49 mg vitamin C; 151 mg calcium; 2 mg iron; 255 mg sodium; 803 mg potassium

Recipe adapted from