Cream of Parsnip and Bacon Soup

INGREDIENTS

• 1 leek, white part only
• 1.75 lbs parsnips
• 1 large onion, diced
• 6 slices bacon, diced
• 4 c chicken stock
• 1/3 c heavy cream
• parsley

PREPARATION

1. Wash the leek and dice it.
2. Peel and chop the parsnips into 3/4" pieces
3. Place leek, parsnip, onion, bacon, and stock in 4-qt slow cooker.
4. Cover and cook 7-8 hours on low.
5. Mix in cream and add salt and pepper to taste.

( Slow Cooker 2 - kindle )

-- JMag Guthrie - 2017-03-03