Yields 10 servings.
- ¼ pound bacon chopped
- 2 cups chopped onions
- 1 cup chopped celery
- 1-cup small-diced carrots
- 1-cup small-diced parsnips
- 1 ½ tsp salt
- ½ tsp cayenne pepper
- 6 bay leaves
- ¾ cup all purpose flour
- 8 cups chicken stock
- 1 cup diced sweet potatoes
- ¼ pound new potatoes, quartered
- 1-cup half-and-half
- ½ finely chopped parsley
- ¼ tsp hot pepper sauce
- 1 tsp Worcestershire sauce
In a hot stockpot render the bacon until crispy. Add the onions, celery, carrots, and parsnips. Sauté for 10 minutes or until the vegetables are soft and wilted. Season with salt and cayenne pepper. Add the bay leaves. Stir in the flour and cook for 10 minutes, stirring occasionally. Pour in the chicken stock, and add the sweet potatoes and the new potatoes. Let the liquid come to a simmer and cook until potatoes are fork tender.
Stir in the half-and-half, parsley, hot pepper sauce, and Worcestershire sauce. Serve and enjoy.
