*  Exported from  MasterCook  *
 
                       GREEN MOUNTAIN POTATO CHOWDER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Potatoes                         Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      quarts        Beef broth -- preferably homemade
    1      pound         Maine potatoes; (4 medium) -- peeled and cut
                         into 1/2″ cubes
    2                    Carrots -- peeled and diced
    3                    Tomatoes -- diced
    3                    Leeks; washed -- sliced thin
      1/2                Celery root (celeriac) -- diced, (optional)
    3                    Branches parsley -- left whole
    1      small         Bay leaf
    1      teaspoon      Thyme
                         Salt and pepper to taste
    4      tablespoons   Sour cream or yogurt
                         -----CROUTONS-----
    4                    Slices pumpernickel
    4      ounces        1/4″ slab bacon
 
 Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery
root, parsley, bay leaf, thyme, salt and pepper. Return to boil, reduce heat,
cover, and simmer for 30 minutes. Meanwhile, dice the pumpernickel and 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 and 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 and bacon. The flavor
 improves with reheating, so make chowder in advance if possible. Makes 4 to 6
 servings.
 
   This recipe, by Heidi M. Smith, won second prize for potatoes in the 2nd
 Annual Great New England Cookoff, sponsored by Yankee Magazine. Christie
 Aspegren, September 93 Round Robin.
 
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