This Potato Leek Turnip and Bacon Soup came together in an ad hoc manner. I noticed potato leek soup in the soup bar at the store. When I got home there were turnips in the vegetable bin. The bacon was a no brainer.
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
Put the bacon in a cold large Dutch oven or saucepan pot over medium heat, cook, stirring occasionally until fat is rendered and the bacon is crisp. Remove to a paper-towel lined plate.
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.
Stir in the potatoes, turnips, stock or water, salt and pepper, 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 then purée in a blender, food processor or with an immersion blender until completely smooth. See our post on how to safely blend hot ingredients.
Reheat and top with chopped chives.