- 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
- 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
- 3 cups (or more) vegetable broth
- 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; sauté until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; sauté 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.