Potato And Parsnip Soup With Bacon

• 2 thick-cut bacon slices
• 1 cup diced onion (about 1 medium)
• 1/3 cup diced celery (about 1 stalk)
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1 cup diced peeled parsnip (about 2 small)
• 3 1/2 cups diced peeled Yukon gold potato (about 1 1/2 pounds)
• 1 cup 1% low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
2. Place pan over medium-high heat. Add onion and celery to drippings in pan; saute 5 minutes or until tender. Stir in broth and parsnip; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in potato; cover and simmer 19 minutes or until vegetables are tender. Remove from heat; stir in milk, salt, and pepper.
3. Spoon 3 cups soup into a large bowl; mash vegetables with a potato masher, and return soup to pan. Stir in parsley. Ladle soup into bowls, and sprinkle each with crumbled bacon.

bacon, onion, celery, chicken broth, peeled parsnip, gold potato, milk, salt, black pepper, parsley

Taken from www.myrecipes.com/recipe/potato-parsnip-soup-with-bacon (may not work)