6cups parsnips, peeled and cubed (or rutabaga or combination of both)
8cups chicken bone broth
5–7cups cooked chicken, shredded
juice of one large lemon (maybe more)
salt and pepper to taste
sliced green onions, optional
NOTE: to prepare leek, slice in half lengthwise then thinly slice. Take sliced leeks and wash in a large bowl of cold water. Using both hands, lift leeks out of water and drain. If very dirty, repeat with fresh water.
Heat large dutch oven to medium. Add diced bacon and stir until cooked through and crispy. Scoop out bacon and drain on paper towels, set aside.
Add onion, carrot, celery and leek to bacon grease in pot. Stir and cook until softened. Add garlic and stir for 30 seconds.
Next, add white sweet potatoes, parsnips and/or rutabagas, bone broth and bay leaves. Bring to a boil, then turn down to a simmer. Cook until root vegetables are tender.
Remove bay leaves. Using great care, ladle about one-third to one-half of soup into Vitamix or high powered blender, making sure to get both root veggies and broth. Puree until smooth. Alternatively, you may use an immersion blender right in the pot.
Add pureed soup back to pot and stir. It should thicken the soup and become creamy.
Next, add salt and pepper to taste and lemon juice. Stir well and taste. This soup really needs the tang of the lemon juice to balance the sweetness of the root veggies. Add more to taste if needed.
Lastly, add the shredded chicken and give a stir. Just allow it to heat the chicken through.