Potato-Parsnip Soup | Recipe Cart | Recipe Cart

Ingredients

• ½ pound thick-cut bacon slices, cut into ½-inch pieces
• 1 pound russet potatoes, peeled and chopped
• ¾ pound parsnips, peeled and chopped
• 1 ½ cups thinly sliced leeks (about 2 leeks)
• 2 teaspoons chopped garlic
• ¾ teaspoon kosher salt
• 4 cups chicken broth
• 1 cup water
• ⅓ heavy cream
• 1 ½ teaspoons sherry vinegar
• ½ cup sliced scallions