Potato and Parsnip Soup with Bacon |
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Prep Time: 18 Minutes Cook Time: 40 Minutes |
Ready In: 58 Minutes Servings: 6 |
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Fresh parsnips are available year-round, but their peak seasons are fall and winter. Parsnips add a slight sweetness to this hearty soup. Ingredients:
2 thick-cut bacon slices |
1 cup diced onion (about 1 medium) |
1/3 cup diced celery (about 1 stalk) |
2 1/2 cups fat-free, less-sodium chicken broth |
1 cup diced peeled parsnip (about 2 small) |
3 1/2 cups diced peeled yukon gold potato (about 1 1/2 pounds) |
1 cup 1% low-fat milk |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
2. Place pan over medium-high heat. Add onion and celery to drippings in pan; sauté 5 minutes or until tender. Stir in broth and parsnip; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in potato; cover and simmer 19 minutes or until vegetables are tender. Remove from heat; stir in milk, salt, and pepper.
3. Spoon 3 cups soup into a large bowl; mash vegetables with a potato masher, and return soup to pan. Stir in parsley. Ladle soup into bowls, and sprinkle each with crumbled bacon.
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