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Potato Parsnip and Bacon Chowder

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“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!”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add in the oil to the bacon drippings in the pot, and heat over medium heat.
  3. Add in onions and garlic; saute until tender but not brown (about 4 minutes).
  4. Add in parsnips, carrots and thyme; saute for 5 minutes.
  5. Add in potatoes and then the flour; stir 1 minutes to coat.
  6. 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).
  7. Season with salt and pepper, and add in the bacon; simmer for another minute.
  8. Ladle into serving bowls and sprinkle with grated Parmesan cheese if desired.

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