This twist on your classic potato soup uses rutabaga, a humble root veggie that has a deliciously sweet-nutty flavor.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cook bacon until crisp. Remove and set aside, reserving drippings in pan.

  • Add onions and garlic; cook 5 to 7 minutes or until tender.

  • Add rutabaga, chicken broth, salt and pepper. Cover and simmer 25 to 30 minutes or until tender. Cool slightly, about 15 minutes.

  • In a blender or food processor, puree in batches until smooth. Return to saucepan.

  • Stir in milk; heat through but do not boil. Divide among bowls. Dollop each with sour cream; stir to swirl. Top with bacon and green onion.

Nutrition Facts

223 calories; 13 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 27 mg cholesterol; 438 mg sodium. 611 mg potassium; 19 g carbohydrates; 4 g fiber; 11 g sugar; 8 g protein; 0 g trans fatty acid; 165 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 134 mg calcium; 1 mg iron;