I was walking through the grocery store on my way to the veggies and passed by the soup bar. Potato-Leek Soup caught my eye. Haven’t had that in ages. I mentally added potatoes and leeks to the list. Then I thought, mmmm, bacon, too.
Excited, I started prepping the soup as soon as I got home. I noticed two turnips in the bowl on the kitchen sink and added those to what is now Potato Leek Turnip Bacon Soup. It has a luscious velvety texture. It’s gluten free and dairy free and for vegetarian leave out the bacon and use vegetable stock, just add a little more salt.
Potato Leek Turnip Bacon Soup
Yield: 10 cups
6 ounces bacon, medium dice
4 leeks, white part only, root trimmed, thinly sliced
1 medium onion, peeled and thinly sliced
2 garlic cloves, lightly smashed
3 Idaho potatoes, peeled and cubed
2 large turnips, peeled and cubed
8 cups stock or water
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
Garnish: chopped chives
Put the bacon in a large pot over medium heat and cook until most of the fat is rendered.
Pour off all but 1 tablespoon of the bacon fat and add the onions. Cover and sweat for three minutes; scrape the bottom to remove any flavorful tidbits. Toss in the garlic and stir until fragrant (about 30 seconds).
Add the potatoes, turnips, liquid, salt and pepper. Stir, bring to a boil, then lower the heat to a gentle simmer and cook until the vegetables are very tender; they should easily break apart when pushed against the side of the pan with a spoon. The timing will vary depending on the size of the potatoes and turnips.
Let the soup cool for about 20 minutes and purée in a blender, food processor or with an immersion blender until completely smooth.
Taste and adjust seasonings.
Reheat and top with chopped chives.