Ingredients
6stripsbacon,chopped
1small yellow onion,diced
2stalkscelery,diced
2medium carrots,peeled and diced
1parsnip,peeled and diced
½tspsalt
¼tspblack pepper
¼cupall-purpose flour
2cupswhole milk
2cupsbroth,vegetable or chicken
1½lbsyukon gold potatoes,(3 cups), peeled and chopped
fresh chives,garnish
2cupschopped bread,cut into ¼-inch cubes
2tbspolive oil
¼tspdried thyme
pinchsalt and pepper
Preparation
In a small bowl, toss chopped bread with olive oil, dried thyme, and a pinch of salt and pepper.
Toast croutons in a nonstick skillet over medium heat for 4 to 5 minutes, stirring occasionally. It’s okay if the char on them becomes uneven. Some sides should be crunchy and some soft still. Remove and set aside.
Add chopped bacon to a large pot over medium heat. Cook until fat renders out and bacon is crispy.
Transfer the bacon to a plate lined with a paper towel and set aside as a topping for the soup. Reserve the bacon grease in the pot.
Add onions, celery, carrots, and parsnips to the pot. Season with salt and pepper and cook for 3 to 4 minutes until vegetables soften.
Stir in flour, cook for another 1 minute, then add broth and milk. Slowly stir. Bring to a slight simmer, then add potatoes and simmer for about 15 minutes, or until potatoes are very tender.
When potatoes are very tender, remove half of the soup from the pot and let cool briefly. Blend until smooth and return to the pot, stirring it into the non-blended soup base.
Alternatively, blend half the soup directly in the pot with an immersion blender. Be careful not to over-blend.
Taste the soup and adjust seasoning as desired. Keep warm until serving.
Serve the soup topped with fresh chives, crispy reserved bacon, and skillet croutons.
Leftover soup keeps well in the fridge for up to a week, or freeze for 3 months. Reheat gently on the stove with a splash of water.
