GREEN MOUNTAIN POTATO CHOWDER

      Title: GREEN MOUNTAIN POTATO CHOWDER
  Categories: Potatoes, Soups
       Yield: 4 Servings
  
       2 qt Beef broth;
            - preferably homemade
       1 lb 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 sm Bay leaf
       1 ts Thyme
            Salt and pepper to taste
       4 tb Sour cream or yogurt
 
 MMMMM--------------------------CROUTONS-------------------------------
       4    Slices pumpernickel
       4 oz 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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