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Creamy Potato Vegetable Chowder in Mini Bread Bowls Recipe

Creamy Potato Vegetable Chowder in Mini Bread Bowls Recipe

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Creamy Potato Vegetable Chowder in Mini Bread Bowls

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Ingredients:

Serving

bread bowl
1 1/2 lbs yukon gold potatoes, peeled and diced
1 leek, thin sliced (white and some light green parts)
1 lb parsnip, peeled and diced
3 carrots, peeled and diced
1 turnip, peeled and diced
1 small onion
4 tsp garlic, minced ( equals four whole cloves)
3 1/2 cups vegetable broth (you can use a little more if you want it thinner)
2 cups heavy cream
1 cup whole milk
1/2 cup white wine or 1/2 cup vermouth
1 1/2 tsp dried thyme
1 tsp dried rosemary
2 tbsp fresh parsley
2 tbsp all purpose flour to make the roux
2 tbsp butter to make the roux
2 tbsp chopped fresh parsley
1/2 tsp red pepper flakes
2 bacon, slices chopped (garnish )

Directions:

Bacon and Vegetables - In a large soup pot on medium heat, add the bacon and saute until crisp. Remove the bacon to a paper towel and let hit drain. Now to the bacon drippings, add the leeks, parsnips, carrot, garlic, turnip, and onion and cook until tender. 5-7 minutes.
Potatoes - And the potatoes and cook until heated, just a minutes or so and combined well with the other vegetables. Then add the flour to make a roux. Cook just a minute to make sure everything is well combined.
Sauce - Slowly add in the milk, cream and broth and bring to a medium boil until the sauce slightly thickens. The starch of the potato will also help to thicken the sauce naturally.
Simmer - Reduce the heat and let the soup simmer uncovered until everything is tender. This takes around 20-30 minutes. Now my TIP: I like to go in with my potato masher and just mash a few times. Not breaking up everything, but just a few vegetables to give it even a more creamy texture.
Season - Salt, pepper, thyme parsley, white wine or vermouth and red pepper flakes. Just cook 5 minutes to combine the flavors.
Serve - Now you can serve immediately or you can let or cool and then cover for the next day. Reheat on the stove top before serving. Garnish with the bacon bits. Now I love these in small bread bowls, but you don't have to if you don't want. The soup is equally served with a nice slice of grilled bread on the side. To me it is just so much fun and unique to serve them in the bowls as a treat to your guests.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	251.58 Kcal (1053 kJ)
Calories from fat	105.7 Kcal
		% Daily Value*
Total Fat	11.74g	18%
Cholesterol	35.15mg	12%
Sodium	425.73mg	18%
Potassium	655.36mg	14%
Total Carbs	32.06g	11%
Sugars	6.74g	27%
Dietary Fiber	4.29g	17%
Protein	4.99g	10%
Vitamin C	24.9mg	41%
Vitamin A	0.2mg	6%
Iron	47.5mg	264%
Calcium	92.1mg	9%

Amount Per 100 g
Calories	95.42 Kcal (400 kJ)
Calories from fat	40.09 Kcal
		% Daily Value*
Total Fat	4.45g	18%
Cholesterol	13.33mg	12%
Sodium	161.47mg	18%
Potassium	248.56mg	14%
Total Carbs	12.16g	11%
Sugars	2.56g	27%
Dietary Fiber	1.63g	17%
Protein	1.89g	10%
Vitamin C	9.4mg	41%
Vitamin A	0.1mg	6%
Iron	18mg	264%
Calcium	34.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.2

Points
7

PointsPlus

Good Points

saturated fat free,
low cholesterol

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