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1
Bacon and Vegetables -- In a large soup pot on medium heat, add the bacon and saute until crisp.
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2
Remove the bacon to a paper towel and let hit drain.
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3
Now to the bacon drippings, add the leeks, parsnips, carrot, garlic, turnip, and onion and cook until tender.
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4
5-7 minutes.
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5
Potatoes -- And the potatoes and cook until heated, just a minutes or so and combined well with the other vegetables.
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6
Then add the flour to make a roux.
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7
Cook just a minute to make sure everything is well combined.
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8
Sauce -- Slowly add in the milk, cream and broth and bring to a medium boil until the sauce slightly thickens.
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9
The starch of the potato will also help to thicken the sauce naturally.
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10
Simmer -- Reduce the heat and let the soup simmer uncovered until everything is tender.
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11
This takes around 20-30 minutes.
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12
Now my TIP: I like to go in with my potato masher and just mash a few times.
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13
Not breaking up everything, but just a few vegetables to give it even a more creamy texture.
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14
Season -- Salt, pepper, thyme parsley, white wine or vermouth and red pepper flakes.
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15
Just cook 5 minutes to combine the flavors.
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16
Serve -- Now you can serve immediately or you can let or cool and then cover for the next day.
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17
Reheat on the stove top before serving.
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18
Garnish with the bacon bits.
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19
Now I love these in small bread bowls, but you don't have to if you don't want.
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20
The soup is equally served with a nice slice of grilled bread on the side.
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21
To me it is just so much fun and unique to serve them in the bowls as a treat to your guests.
