Ingredients
3/4 lb bacon, chopped
2 Jersey Fresh onions
2 Jersey Fresh carrots
4 Jersey Fresh celery ribs
2 Jersey Fresh parsnips
1 Jersey Fresh turnip
1 Jersey Fresh sweet potato
3 Jersey Fresh red potatoes
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp cayenne pepper
32 oz chicken broth
1 cup half & half
1/4 tsp hot sauce
1 TB Worcestershire sauce
2 bay leaves
1/2 cup Jersey Fresh parsley, minced
Steps
30m prep time / 60m cook time
1. Chop all of the vegetables
2. In a Dutch oven, cook the bacon over medium heat until crisp. Remove to a paper towel lined dish. Remove all but 3 TB of drippings in Dutch oven
3. Add the onions, carrots, celery, parsnips and turnips to the Dutch oven. Cook and stir for 6-8 minutes or until fragrant
4. Sprinkle vegetables with flour, salt and cayenne. Stir until blended
5. Gradually add in the broth, mixing as you add. Bring to a boil and cook for 2 minutes or until thickened, stirring often
6. Stir in the sweet potato, red potatoes, hot sauce, Worcestershire and bay leaves
7. Reduce heat and cover. Let simmer for 15-20 minutes or until potatoes are tender
8. Remove bay leaves. Add the half & half, bacon and parsley. Stir until heated through
2. In a Dutch oven, cook the bacon over medium heat until crisp. Remove to a paper towel lined dish. Remove all but 3 TB of drippings in Dutch oven
3. Add the onions, carrots, celery, parsnips and turnips to the Dutch oven. Cook and stir for 6-8 minutes or until fragrant
4. Sprinkle vegetables with flour, salt and cayenne. Stir until blended
5. Gradually add in the broth, mixing as you add. Bring to a boil and cook for 2 minutes or until thickened, stirring often
6. Stir in the sweet potato, red potatoes, hot sauce, Worcestershire and bay leaves
7. Reduce heat and cover. Let simmer for 15-20 minutes or until potatoes are tender
8. Remove bay leaves. Add the half & half, bacon and parsley. Stir until heated through