Creamy Potato, Leek & Turnip Soup Recipe

Cook bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and a wire rack. Lay bacon slices in a single layer on the rack. Sprinkle each slice lightly with coarsely cracked black pepper. Roast 12–18 minutes until crisp to your preference. Remove and transfer to paper towels to drain and cool, then crumble or chop into bite-sized pieces. Reserve bacon fat for the soup if desired (use up to 1 tbs and discard excess).

Sweat aromatics

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until shimmering. If you reserved bacon fat, add it now in place of up to 1 tbs butter. Add the sliced leeks and diced onion with a pinch of salt. Cook gently, stirring occasionally, 6–8 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–60 seconds until fragrant.

Add root vegetables

Add the cubed turnips and potatoes to the pot. Stir to coat with the aromatics and fat, and cook 3–4 minutes to let the edges begin to soften.

Simmer

Pour in the chicken or vegetable stock to cover the vegetables (about 4 cups). Add the bay leaf and thyme. Bring to a gentle boil, then reduce heat to maintain a simmer. Cover and simmer for 15–20 minutes, or until the turnips and potatoes are very tender and easily broken with a spoon.

Blend

Remove and discard the bay leaf. Use an immersion blender to puree the soup until smooth and creamy, leaving a little texture if preferred. Alternatively, working in batches, carefully transfer soup to a blender and purée until smooth, then return to the pot. If soup is too thick, add up to 1/2 cup more stock or water to reach desired consistency.

Finish with dairy and season

Lower heat to low. Stir in the milk and heavy cream until fully incorporated and heated through — do not boil vigorously after adding the dairy to prevent separation. Taste and season with additional salt and freshly ground black pepper as needed (start with an extra 1/2 tsp salt and 1/4–1/2 tsp pepper). If using, stir in lemon juice to brighten the flavors.

To serve, ladle the soup into warmed bowls. Add a dollop (about 1 tbs) of crème fraîche to each bowl and swirl it gently into the surface. Sprinkle the crumbled black pepper bacon over each bowl. Garnish with chopped chives and parsley and finish with a pinch of flaky sea salt and another crack of black pepper if desired.

Leftovers and storage: Cool to room temperature, then refrigerate in a sealed container for up to 3 days. Reheat gently over low heat, adding a splash of milk or stock if needed. Bacon is best stored separately and added on serving to retain crispness.