Potato Parsnip Soup

By norsegal8

Ingredients

• 1/2 lb. thick-cut bacon slices, cut into 1/2-inch pieces
• 1 lb. russet potatoes, peeled and chopped
• 3/4 lb. parsnips, peeled and chopped
• 1 1/2 cups thinly sliced leeks (about 2 leeks)
• 2 tsp. chopped garlic
• 3/4 tsp. kosher salt
• 4 cups chicken broth
• 1 cup water
• 1/3 cup heavy cream
• 1 1/2 tsp. sherry vinegar
• 1/2 cup sliced green onions

Preparation

Step 1

1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 10 minutes. Remove the bacon, reserving 2 Tbsp. of drippings in the Dutch oven. Add the potatoes, parsnips, leeks, garlic and salt and cook, stirring often, until slightly tender, about 10 minutes. Stir in the broth and water and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes.

2. Working in batches, process the potato mixture in a blender until smooth. Stir in the cream and the vinegar. Top with the bacon and green onions.