Sunday, October 17, 2010

happy fall!

It's the most wonderful time of the year - well I think that at the start of every new season, but how I REALLY love fall! Since my last post, we've welcomed our beautiful daughter into the world and that's about all that's occupied our time since her birth 2 1/2 weeks ago! Most of my time is spent nursing Adelaide right now, but I do have high hopes of getting back into the baking/cooking game soon, especially since my supply of frozen baked goods is slowly dwindling! 

We made Adelaide's first debut at the farmer's market yesterday morning. We were pleasantly surprised by how much produce was still available and happily stocked up for the week. The beautiful leeks were calling my name and inspired us to make a Potato Leek soup. It was the perfect thing to come home to for dinner after our fall walk in the Metro Parks.

Potato and Root Vegetable Chowder with Bacon

2 bacon slices, chopped
1 tablespoon olive oil
3 medium leeks, thinly sliced (white and pale green parts only)
1 pound parsnips, peeled, cut into 1/3-inch dice (we used turnips)
3 medium carrots, peeled, cut into 1/3-inch dice
4 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch dice
2 tablespoons all purpose flour
3 cups reduced-fat (2%) milk (we used skim milk)
3 cups (or more) vegetable broth (we used water)
2 tablespoons chopped fresh parsley

Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks; saut? until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; saut? 5 minutes. Stir in potatoes, then flour; stir 1 minute to coat. Gradually add milk and 3 cups broth; bring to boil. Reduce heat; simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill bacon. Cool chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth, if desired.)

Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley; serve.

recipe courtesy of

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