2 pounds of yukon gold potatoes, peeled and chopped
2 leeks, sliced
1 yellow onion, diced
2 parsnips, peeled and chopped
4 cloves of garlic, minced
4 cups of chicken stock
4 tablespoons of butter
1 teaspoon of dry sage
2 tablespoons of sea salt
1 teaspoon of black pepper
3 tablespoons of olive oil
4 strips of bacon, sliced and cooked
3 green onions, sliced
Using a le creuset dutch oven heat up the 3 tablespoons of olive oil over medium high heat then add the potatoes, leeks, yellow onion, parsnips and garlic. Cook for 8-10 minutes stirring so the vegetables do not burn.
Add the chicken stock, butter, sage, sea salt and black pepper then bring to a boil.
Reduce, cover and simmer for 40 minutes over low heat.
While the the soup is cooking, slice your bacon into half inch pieces and cook until done then set aside.
Turn off the burner of the soup and use a hand speed or immersion blender to blend the soup until it turns thick and creamy. Take a spoon and taste to see if more salt and pepper is needed and that there are no lumps from the potatoes.
Serve in bowls and top with bacon crumbles and green onion.