Potato And Root Vegetable Chowder With *Drier's* Bacon

By cdrier

Ingredients

• 2 *Drier's* bacon slices chopped
• 1 tablespoon olive oil
• 3 medium leeks thinly sliced (white and pale green parts only)
• 1 pound parsnips peeled, and cut into 1/3" dice
• 3 medium carrots peeled, and cut into 1/3" dice
• 4 garlic cloves minced
• 1 1/2 teaspoons dried thyme
• 1 1/2 pounds Yukon Gold potatoes peeled, and cut into 1/2" dice
• 2 tablespoons all-purpose flour
• 3 cups reduced-fat (2%) milk
• 3 cups vegetable broth or more if needed
• 2 tablespoons chopped fresh parsley

Details

Servings 6

Preparation

Step 1

Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels.

Add oil to drippings in same pot; heat over medium heat. Add leeks; sauté until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; sauté 5 minutes. Stir in potatoes, then flour; stir 1 minute to coat. Gradually add milk and 3 cups broth; bring to boil.

Reduce heat; simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill bacon. Cool chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth, if desired.)
Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley; serve.