Turnip Potato Chowder

Begin by cooking the bacon in a substantial saucepan over an intermediate heat setting until the fat starts to separate and render, approximately 4 minutes; take the pan off the heat source and drain most of the rendered bacon drippings, reserving roughly 1 tablespoon in the skillet.

Next, return the saucepan with the bacon and reserved drippings to the medium heat setting; cook and stir the onion in the bacon mixture until it becomes translucent, roughly 4 minutes further.

Subsequently, add the potato and turnip to the bacon mixture in the saucepan; cook and stir until the vegetable pieces are warmed through, approximately 2 minutes.

After that, add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a rolling boil, then reduce the heat to a low-medium setting and cook at a gentle simmer until the potato and turnip are tender, typically 15 to 20 minutes.

Following that, heat butter in a small skillet. Cook and stir the kale leaves until they wilt, approximately 2 to 3 minutes. Reduce the heat to a low-medium setting and cook for an additional 1 to 2 minutes. Stir the kale with the cream into the simmering soup; allow it to combine for another 2 to 3 minutes. Remove the thyme sprigs and season with salt and pepper to taste before serving.