Potato And Root Vegetable Chowder With Bacon October

• 2 bacon slices, chopped
• 1 TBL olive oil
• 3 Medium leeks, thinly sliced (white and pale green parts only)
• 1 lb parsnips, peeled, cut into 1/2 inch dice
• 3 medium carrots, peeled, cut into 1/2 inch dice
• 4 garlic cloves, minced
• 1 1/4 tsp dried thyme
• 1 1/2 lbs yukon gold potatoes, peeled, cut into 1/2 inch dice
• 2 TBLS all purpose flour
• 3 cups reduced fat milk
• 3 cups (or more) veg broth

1. Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks, saute until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; saute 5 minutes. Stir in potatoes, then flour, stir 1 min to coat. Gradually add milk and 3 cups broth, bring to boil. Reduce heat, simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (can be made 1 day ahead. Cover and chill bacon. Coll chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth if desired).
2. Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley.

bacon, olive oil, leeks, parsnips, carrots, garlic, thyme, gold potatoes, flour, milk, broth

Taken from www.epicurious.com/recipes/member/views/potato-and-root-vegetable-chowder-with-bacon-october-51484811 (may not work)