Parsnip and Leek Soup with Bacon

The sweet earthy flavors of parsnips and leeks create a smooth and elegant soup that will have your guests trying to guess the ingredients. A crisp topping of crumbled bacon is the perfect garnish.

Makes 8 servings
Make Ahead: The soup can be made up to 1 day ahead.

Ingredients:
• 2 tablespoons unsalted butter
• 3 large leeks, chopped, white and pale green parts only (1½ cups)
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 2 pounds baking potatoes, such as russet or Burbank, peeled and cut into 1-inch pieces
• 5 cups Homemade White Chicken Stock or canned reduced-sodium chicken broth
• ¾ teaspoon salt
• ¼ teaspoon freshly ground white or black pepper
• 4 slices bacon

Preparation:
1. In a large pot, heat the butter over medium heat. Add the leeks and cook until softened, about 5 minutes. Add the parsnips and potatoes. Stir in the stock and bring to a simmer. Reduce the heat to low and cover. Cook until the vegetables are tender, about 25 minutes.

2. In batches, purée the soup in a blender or food processor. Return to the pot and add the salt and pepper. (If preparing the soup ahead, cool, cover, and refrigerate. Reheat over very low heat, stirring often. If the soup seems too thick, thin it with additional stock.)

3. Meanwhile, in a medium skillet over medium-high heat, cook the bacon, turning once, until crisp and browned, about 5 minutes. Transfer to paper towels to drain and cool. Crumble the bacon and set aside.

4. To serve, ladle the soup into soup bowls and top with the crumbled bacon. Serve hot.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p43'.