How to make it

  • In an 8 qt stockpot, brown the bacon over medium heat until crisp. Scoop the bacon out of the pot with a slotted spoon onto paper toweling; reserve.
  • Drain off some of the bacon fat and reserve for another use. Add the onions and celery to the pot, and cook until crisp tender.
  • Add the turnips, turnip greens, chicken broth, horseradish and seasonings. Add water, if necessary, to bring the liquid level at least to the top of the ingredients.
  • Bring to a boil over medium heat. Turn the burner to low and cover with vented lid. Cook until turnips are done, stirring occasionally to prevent sticking and scorching.
  • Add just enough potato flakes to thicken to a creamed soup consistency. Heat through.
  • When serving, add a tablespoon or so of shredded cheese, if desired.

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    " It was excellent "
    ozsmom ate it and said...
    I love turnip, and this looks fantastic!
    5 forks
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