CREAMY TURNIP SOUP

 4 cups unsalted chicken stock

1 1/4 lb medium turnips, chopped
1 1/4 lb Yukon Gold potatoes, peeled and chopped
1 medium yellow onion, chopped (about 1 1/2 cups)
2 garlic cloves, smashed
4 thyme sprigs
1 tsp kosher salt
3/4 tsp black pepper
1/4 cup heavy cream
6 thick-cut bacon slices
6 cups chopped turnip greens (about 1 lb)

Combine chicken stock, turnips, potatoes, onion, garlic, thyme, salt and pepper in a 6-quart slow cooker. Cover and cook on low until vegetables are very soft, about 6 hours. Remove and discard thyme. Add cream and process soup using an immersion blender until smooth. If using a regular blender, remove center of lid to allow steam to escape. Place a clean towel over hole and process until smooth.

Just before serving, cook bacon over medium heat until crisp; drain on paper towels, reserving drippings in pan. Add turnip greens to skillet; increase heat to medium-high and cook, stirring occasionally, until wilted - about 3 minutes.

Crumble bacon.

Ladle soup into bowls and top with bacon and greens.

Note: This is my version of a SL recipe.