Recipe found on

Serves 4


1 pound bacon, cut into ½ inch dice
2 cups onion, cut into ½ inch dice
2 cups potatoes, peeled, cut into ½ inch dice
2 cups turnips, peeled, cut into ½ inch dice
4 – 6 sprigs thyme or 1 bay leaf
1 cup greens (spinach, arugula, kale, collards, chard, etc.), torn
1 cup cream
Salt and pepper


In a large sauce pan over medium heat, add the bacon. Cover and cook slowly until fat renders, about 4 minutes. Remove from heat and pour off all but 1 tablespoon of fat.

Return pan to medium heat, add the onion and cook until translucent, about 4 minutes. Do not brown.

Add thepotatoes and turnips to cook, stirring for 2 minutes. Add the thyme, enough water to cover, bring to a boil and reduce. Cook at brisk simmer for 15 – 20 minutes until tender.

Meanwhile, cook the torn greens in butter or some of the bacon fat over high heat until wilted. Reduce and cook over medium-low heat for 1 – 2 minutes. Add the greens to the soup and simmer for 2 – 3 minutes. Add the cream, salt and pepper. Remove the bay leaf or thyme and serve.

Note: If soup becomes too thick, thin with broth, water or more cream.