Ingredients
- 2 ounces sliced bacon (2 slices, chopped)
- 1 tablespoon olive oil
- 3 leeks (sliced, white and pale green parts only)
- 1 pound parsnips (peeled and cut into 1/3 inch dice)
- 3 carrots (peeled and cut into 1/3 inch dice)
- 4 garlic cloves, minced
- 1 1/2 teaspoons dried thyme
- 1 1/2 pounds potatoes (gold potatoes, peeled and cut into 1/2 inch dice)
- 2 tablespoons all-purpose flour
- 3 cups milk
- 3 cups vegetable broth
- 2 tablespoons parsley, chopped
How to Make
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Step 1: In a large pot over medium heat cook the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels. Add oil to the drippings in the pot and heat over medium heat.
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Step 2: Add leeks; saute until tender but not brown (7-10 minutes). Stir in parsnips, carrots, garlic and thyme and saute another 5 minutes. Stir in potatoes and then the flour, stirring one minute.
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Step 3: Stir in milk and the broth and bring to a boil. Reduce heat and simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally (20 minutes).
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Step 4: Stir bacon into chowder and ladle into bowls. Sprinkle with parsley and serve.
We hope you enjoy this recipe!
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