Ingredients
3/4 pound sliced bacon, chopped2 large onions2 medium carrots2 celery ribs2 medium parsnips2 small turnips3/4 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon cayenne pepper2 cartons (32 ounces each) chicken broth1 medium sweet potato, peeled and chopped3 small red potatoes, chopped2 bay leaves1 tablespoon Worcestershire sauce1/4 teaspoon hot pepper sauce1 cup half-and-half cream1/2 cup minced fresh parsley
Preparation
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Chop the onions, carrots, celery, parsnips and turnips; add to the pan. Cook and stir for 6-8 minutes or until fragrant.
Sprinkle vegetables with flour, salt and cayenne; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the sweet potato, potatoes, bay leaves, Worcestershire sauce and pepper sauce.
Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in cream and parsley; heat through. Discard bay leaves.
