Potato and Parsnip Soup with Bacon
Fresh parsnips are available year-round, but their peak seasons are fall and winter. Parsnips add a slight sweetness to this hearty soup.
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- Calories: 192
- Fat: 6.3g
- Saturated fat: 2.2g
- Protein: 7.0g
- Carbohydrate: 27.0g
- Cholesterol: 10mg
- Iron: 1.2mg
- Sodium: 593mg
- Calories from fat: 29%
- Fiber: 2.7g
- Calcium: 69mg
- 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
- 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.
- 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.
- 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.
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