Savory Root Vegetable Soup

Makes 8 servings (2 quarts)

4             bacon strips
2             celery ribs , chopped
1             medium onion , chopped
1             medium green pepper , chopped
2             medium leeks (white portion only) , chopped
2             cups frozen  shredded hash brown potatoes
1             cup cubed peeled sweet potatoes
2            medium parsnips  , peeled and chopped
2             medium carrots  , peeled and chopped
2             small turnips  , peeled and chopped
3             cans (14-1/2 ounces each) chicken broth
2             tablespoons minced fresh parsley
2             tablespoons herbes de Provence
1            garlic  clove , minced
1/2         teaspoon ground coriander 
1            cup (8 ounces) sour cream
1            cup (4 ounces) shredded Swiss cheese

1)      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 .
2)      Add  the hash browns  , sweet potato , parsnips  , carrots  and turnips  ; cook  and  stir over  medium  heat for 10 minutes .
3)       Add the broth , parsley , herbes de Provence  , garlic  , white pepper  and coriander ; bring to a boil . Reduce heat  ; cover and simmer  for 15 to 20 minutes  or until vegetables  are tender  . Ladle soup  into bowls . Top each serving with sour cream , cheese and crumbled bacon .
Instead of the usual side dishes  , consider  serving  this bacon soup with holiday meals . Each spoonful  will warm the body and soul .