Green Mountain Potato Chowder

• 2 quarts beef stock preferably homemade
• 1 pound potatoes peeled, cut into 1/2 inch cubes
• 2 each carrots peeled and diced
• 3 each tomatoes diced
• 3 each leeks washed, sliced thin
• 1/2 each celeriac root diced, optional
• 3 branches parsley leaves left whole
• 1 small bay leaves
• 1 teaspoon thyme
• 1 x salt and black pepper to taste
• 4 tablespoons sour cream or yogurt
• 4 slices pumpernickel bread
• 4 ounces bacon 1/4 inch slab

1. Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper.
2. Return to boil, reduce heat, cover, and simmer for 30 minutes.
3. Meanwhile, dice the pumpernickel and the bacon.
4. Fry bacon in skillet until partly cooked, the add pumpernickel cubes and fry until bacon is dark and bread is crisp.
5. Set aside.
6. When vegetables are tender remove parsley and bay leaf and blend in sour cream or yogurt.
7. Adjust seasonings to taste.
8. Simmer for another minute.
9. Ladle chowder into serving bowls and garnish with croutons and bacon.
10. The flavor improves with reheating, so make chowder in advance if possible.

beef stock, potatoes, carrots, tomatoes, leeks washed, celeriac root, parsley, bay leaves, thyme, salt, sour cream, bread, bacon

Taken from recipeland.com/recipe/v/green-mountain-potato-chowder-25237 (may not work)