Instructions

Preheat the oven to 400 degrees F. 
 
Melt the butter in a 6-quart stock pot over medium-high heat.  Add the onions andcelery.  Season with salt and pepper.  Sauté until the vegetables are soft, about 4 minutes.  Add the bay leaf and garlic.
 
Add the stock and parsnips and bring the mixture to a boil.  Reduce the heat to medium and simmer, uncovered, until the parsnips are very soft, about 1 hour.  Remove soup from heat.  Discard bay leaf. 
 
Using a hand-held blender, puree soup until smooth.  Stir in cream.  Season with salt and pepper. 
 
In a small sauté pan, over medium heat, render bacon until crispy.  Remove the bacon and drain on paper towels.  Fry the potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel lined plate when done.  Season with salt.
 
To serve, ladle the soup into serving bowls.  Garnish with the crispy potatoes, bacon and chives.

Yield:  8 servings