Prep 20 mins
Cook 40 mins
You can use 2 leeks (white part only) in place of the onions. I mashed the veggies slightly with a potato masher before I served it just to thicken a bit. If you prefer a thicker soup then add in another tablespoon of flour. You will love this soup!
- 3 slices bacon
- 2 tablespoons oil
- 1 onion, chopped
- 1 tablespoon chopped fresh garlic
- 1 lb parsnip, peeled and cut into about 1/2-inch cubed
- 4 medium carrots, chopped
- 2 teaspoons dried thyme
- 2 lbs potatoes, peeled and cut into about 1/2-inch cubes
- 2 tablespoons flour
- 2 cups full-fat milk
- 1 cup half-and-half cream (or use 3 cups milk)
- 3 cups chicken broth
- grated parmesan cheese (optional)
- In a large pot, cook the bacon over medium heat until crisp; transfer to a paper towel, when cool enough to handle, chop into small pieces; set aside.
- Add in the oil to the bacon drippings in the pot, and heat over medium heat.
- Add in onions and garlic; saute until tender but not brown (about 4 minutes).
- Add in parsnips, carrots and thyme; saute for 5 minutes.
- Add in potatoes and then the flour; stir 1 minutes to coat.
- Gradually add in milk, half and half and chicken broth; bring to a boil, reduce heat, simmer uncovered until veggies are tender and soup thickens slightly, stirring occasionally (about 20-25 minutes).
- Season with salt and pepper, and add in the bacon; simmer for another minute.
- Ladle into serving bowls and sprinkle with grated Parmesan cheese if desired.