Ingredients
4 bacon strips2 celery ribs, chopped1 medium onion, chopped1 medium green pepper, chopped2 medium leeks (white portion only), chopped2 cups frozen shredded hash brown potatoes1 cup cubed peeled sweet potato2 medium parsnips, peeled and chopped2 medium carrots, peeled and chopped2 small turnips, peeled and chopped3 cans (14-1/2 ounces each) chicken broth2 tablespoons minced fresh parsley2 teaspoons herbes de Provence1 garlic clove, minced1/2 teaspoon white pepper1/2 teaspoon ground coriander1 cup sour cream1 cup shredded Swiss cheese
Preparation
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside. Saute the celery, onion, green pepper and leeks in drippings until tender.
Add the hash browns, sweet potato, parsnips, carrots and turnips; cook and stir over medium heat for 10 minutes.
Add the broth, parsley, herbes de Provence, garlic, white pepper and coriander; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Ladle soup into bowls. Top each serving with sour cream, cheese and crumbled bacon.
