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Potato and Parsnip Soup with Bacon

Prep time 18 mins
Cook time 40 mins
Yield 6 servings (serving size: 1 cup soup and 1 teaspoon bacon)
Fresh parsnips are available year-round, but their peak seasons are fall and winter. Parsnips add a slight sweetness to this hearty soup.

Ingredients

  • 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

Nutrition Information

  • calories 192
  • fat 6.3 g
  • satfat 2.2 g
  • protein 7.0 g
  • carbohydrate 27.0 g
  • cholesterol 10 mg
  • iron 1.2 mg
  • sodium 593 mg
  • caloriesfromfat 29 %
  • fiber 2.7 g
  • calcium 69 mg

How to Make It

  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; sauté 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.

Oxmoor House Healthy Eating Collection