Green Moutain Potato Chowder
Serves 4
- 2 quarts - Beef broth, preferably homemade
- 1 pound - Maine potatoes, peeled & cut into ½" cubes
- 2 - Carrots, peeled & diced
- 3 - Tomatoes, diced
- 3 - Leeks, washed & sliced thin
- ½ - Celery root (Celeriac), diced
- 3 branches - Parsley, left whole
- 1 small - Bay leaf
- 1 teaspoon - Thyme
- Salt & pepper, to taste
- 4 tablespoons - Sour cream or yogurt
- 4 slices - Pumpernickel bread
- 4 ounces - Bacon, thick sliced
Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt & pepper.
Return to boil, reduce heat, cover, and simmer for 30 minutes.
Meanwhile, dice the pumpernickel & 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 & 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 & bacon.
The flavor improves with reheating, so make chowder in advance if possible.