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




  • 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; 27 mg cholesterol; 438 mg sodium. 19 g carbohydrates; 8 g protein;