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Epicurious

Potato and Root Vegetable Chowder with Bacon

3.3

(12)

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

  1. 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
TagsChowderSoupSoup/StewStewAmericanYukon Gold PotatoPotatoRoot VegetableVegetableBaconCured MeatMeatLeekStarterDinnerNut FreeGluten FreeEasyWeeknight MealsMake AheadSimmerFallWinterBon Appétit
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