Name: Potato and Root Vegetable Chowder with Bacon
Yield: Makes 6 main-course servings
Ingredients: 2 bacon slices, chopped; 1 tablespoon olive oil; 3 medium leeks, thinly sliced (white and pale green parts only); 1 pound parsnips, peeled, cut into 1/3-inch dice; 3 medium carrots, peeled, cut into 1/3-inch dice; 4 garlic cloves, minced; 1 1/2 teaspoons dried thyme; 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch dice; 2 tablespoons all purpose flour; 3 cups reduced-fat (2%) milk; 3 cups (or more) vegetable broth; 2 tablespoons chopped fresh parsley

Recipe information

Yield
Makes 6 main-course servings

Ingredients

2 bacon slices, chopped

1 tablespoon olive oil

3 medium leeks, thinly sliced (white and pale green parts only)

1 pound parsnips, peeled, cut into 1/3-inch dice

3 medium carrots, peeled, cut into 1/3-inch dice

4 garlic cloves, minced

1 1/2 teaspoons dried thyme

1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch dice

2 tablespoons all purpose flour

3 cups reduced-fat (2%) milk

3 cups (or more) vegetable broth

2 tablespoons chopped fresh parsley

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.)
Step 2
Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley; serve.

Nutrition Per Serving

Per serving: calories

308; total fat

7 g; saturated fat

2 g; cholesterol

13 mg; fiber

7 g

#### Nutritional analysis provided by Bon Appétit

TagsChowder Soup Soup/Stew Stew American Yukon Gold Potato Potato Root Vegetable Vegetable Bacon Cured Meat Meat Leek Starter Dinner Nut Free Gluten Free Easy Weeknight Meals Make Ahead Simmer Fall Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes