We’re obsessed with this new spin on Potato-Leek Soup. The addition of parsnips lends the soup a bit of sweetness while bacon provides a sturdy backbone. We rendered the bacon first, then used the drippings to cook the leeks and garlic: it’s an economical way to pack big flavor into a humble pot of soup. A splash of heavy cream at the end turns this simple puree into an irresistibly satiny soup. Remember, potatoes (and all starches for that matter) need a decent amount of salt, so be sure to taste as you go for seasoning and don’t be afraid to season with confidence.