Soup is the perfect antidote to relentless overindulgence – I don’t know about you, but at our house we are virtually gasping for relief from holiday eating! Somewhere between pigs-in-a-blanket and handfuls of Moose Munch we completely abandoned reasonable menu planning…

Cheese spread became a main course, cookies were offered with every meal, and afternoon coffee begged for a splash of Bailey’s. I believe I actually used spinach artichoke dip as a veggie course (albeit Emeril’s recipe…), and I found myself finishing leftover mashed potatoes a week ago because I needed to make more room in the fridge!

Over big decadent slabs of eggnog French toast this weekend I declared The End. And no one argued. Food sanity was calling, and it was time to answer! Not that this family ever goes on a diet – we just couldn’t do it… But a little saneness in the kitchen, a little nod to fresh veggies, that we can do!

Light and creamy, smooth and dreamy, this potato chowder is super satisfying. It is chock-full of yummy winter veggies and is made mostly with broth to keep things light and healthy! (And leftovers are terrific!)

Gather Up:
¼ pound bacon, diced
1 cup onion, chopped
¾ cup peppers, chopped
Kosher salt and freshly ground pepper
1 tablespoon garlic, minced
2 tablespoons flour
4 cups organic vegetable stock
5 cups potatoes, chopped
2 cups baby turnips, chopped
2 cups carrots, shredded
2 cups corn kernels, thawed
1 cup milk
1 tablespoon fresh thyme, chopped
Pinch of cayenne pepper
Fresh parsley, chopped, for garnish
Cheddar cheese, grated, for garnish

Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Remove and drain on paper towels. Set aside to use as garnish.

Add the onions and the peppers to the pot and season them with salt and pepper. Cook until tender. Add garlic and stir until fragrance is released, about 30 seconds.

Sprinkle in the flour and stir through the veggies. Add the broth, the potatoes and the turnips.

Simmer covered 10-15 minutes until potatoes and turnips are tender. Gently mash the soup mixture just a bit to add a little thickness to the broth.

Add the carrots and corn. Cover and simmer 5 minutes longer to blend flavors.

Stir in the milk. Season with thyme, cayenne, salt and pepper.

Ladle into bowls and serve with reserved bacon, grated cheese and parsley.

Recipe adapted from: Dinosaur Bar-B-Que