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Green Mountain Potato Chowder

Type: Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

2   Beef broth - preferably homemade
1 lb 454g / 16ozMaine potatoes - (4 med) - peeled, and
  Cut into 1/2" cubes
2   Carrots - peeled and diced
3   Tomatoes - diced
3   Leeks - washed, sliced thin
1/2   Celery root (celeriac) - diced, (optional)
3   Parsley sprigs - left whole
1   Bay leaf (small)
1 teaspoon 5mlThyme
  Salt - to taste
  Freshly-ground black pepper - to taste
4 tablespoons 60mlSour cream or yogurt
  Croutons
4   Pumpernickel
4 oz 113gSlab bacon, 1/4" thick

Recipe Instructions

Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper. Return to boil, reduce heat, cover, and simmer for 30 minutes.

Meanwhile, dice the pumpernickel and the bacon. Fry bacon in skillet until partly cooked, the add pumpernickel cubes and fry until bacon is dark and bread is crisp. Set aside.

When vegetables are tender remove parsley and bay leaf and blend in sour cream or yogurt. Adjust seasonings to taste. Simmer for another minute.

Ladle chowder into serving bowls and garnish with croutons and bacon. The flavor improves with reheating, so make chowder in advance if possible.

This recipe yields 4 to 6 servings.

Source:
Undocumented, but from the WWW

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