Potato Parsnip and Bacon Chowder |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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You can use 2 leeks (white part only) in place of the onions. I mashed the veggies slightly with a potato masher before I served it just to thicken a bit. If you prefer a thicker soup then add in another tablespoon of flour. You will love this soup! Ingredients:
3 slices bacon |
2 tablespoons oil |
1 onion, chopped |
1 tablespoon chopped fresh garlic |
1 lb parsnip, peeled and cut into about 1/2-inch cubed |
4 medium carrots, chopped |
2 teaspoons dried thyme |
2 lbs potatoes, peeled and cut into about 1/2-inch cubes |
2 tablespoons flour |
2 cups full-fat milk |
1 cup half-and-half cream (or use 3 cups milk) |
3 cups chicken broth |
grated parmesan cheese (optional) |
Directions:
1. In a large pot, cook the bacon over medium heat until crisp; transfer to a paper towel, when cool enough to handle, chop into small pieces; set aside.
2. Add in the oil to the bacon drippings in the pot, and heat over medium heat.
3. Add in onions and garlic; saute until tender but not brown (about 4 minutes).
4. Add in parsnips, carrots and thyme; saute for 5 minutes.
5. Add in potatoes and then the flour; stir 1 minutes to coat.
6. Gradually add in milk, half and half and chicken broth; bring to a boil, reduce heat, simmer uncovered until veggies are tender and soup thickens slightly, stirring occasionally (about 20-25 minutes).
7. Season with salt and pepper, and add in the bacon; simmer for another minute.
8. Ladle into serving bowls and sprinkle with grated Parmesan cheese if desired.
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