This hearty Potato, Leek, and Parsnip Soup is complete with bacon and crispy fried parsnip strips.
Potato, Leek, and Parsnip Soup
Makes 4 to 6 servings
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- 2 slices bacon, chopped
- 2 cups chopped leeks
- 3 cloves garlic, minced
- 1 cup white wine
- 8 cups chicken broth
- 3 pounds peeled and diced russet potatoes
- 1¾ cups peeled and chopped parsnips
- ½ teaspoon ground black pepper
- 1½ cups heavy whipping cream
- Garnish: fried parsnip strips
- In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, drain bacon on paper towels, reserving drippings in pot. Reserve cooked bacon for another use.
- To drippings, add leeks and garlic. Cook for 10 minutes or until leeks have softened. Stir in wine, increase heat to high, and cook about 15 minutes or until liquid has nearly evaporated. Add broth and next 3 ingredients. Bring to a boil, then reduce heat to simmer; cook for 20 to 25 minutes or until vegetables are very tender.
- Transfer potato mixture, in batches, to the container of a blender. Remove center cap of blender lid to allow steam to escape. Place a clean towel over opening in lid to avoid splatters. Process mixture until smooth, then transfer to another stockpot.
- Add cream, and cook, stirring occasionally, over low heat until thoroughly heated. Garnish with parsnip strips, if desired.
- Making Fried Parsnip Strips: Using a vegetable peeler, shave a parsnip into long, thin strips. In a large skillet, pour vegetable oil to a depth of ½ inch. Fry parsnip strips on medium to medium-high heat in batches for 30 seconds to 1 minute or until golden brown. Drain on paper towels.
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