Creamy Potato Vegetable Chowder in Mini Bread Bowls

• bread bowl
• 1 12 lbs yukon gold potatoes, peeled and diced
• 1 leek, thin sliced (white and some light green parts)
• 1 lb parsnip, peeled and diced
• 3 carrots, peeled and diced
• 1 turnip, peeled and diced
• 1 small onion
• 4 teaspoons garlic, minced (equals four whole cloves)
• 3 12 cups vegetable broth (you can use a little more if you want it thinner)
• 2 cups heavy cream
• 1 cup whole milk
• 12 cup white wine or 12 cup vermouth
• 1 12 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons fresh parsley
• 2 tablespoons all purpose flour to make the roux
• 2 tablespoons butter to make the roux
• 2 tablespoons chopped fresh parsley
• 12 teaspoon red pepper flakes
• 2 bacon, slices chopped (garnish)

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

bread bowl, gold potatoes, parsnip, carrots, onion, garlic, vegetable broth, heavy cream, milk, white wine, thyme, rosemary, fresh parsley, flour, butter, parsley, red pepper, bacon

Taken from www.food.com/recipe/creamy-potato-vegetable-chowder-in-mini-bread-bowls-391192 (may not work)