Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        Beef broth -- preferably homemade
   1      pound         Maine potatoes; (4 medium) -- peeled and cut
                        into 1/2" cubes
   2                    Carrots -- peeled and diced
   3                    Tomatoes -- diced
   3                    Leeks; washed -- sliced thin
     1/2                Celery root (celeriac) -- diced, (optional)
   3                    Branches parsley -- left whole
   1      small         Bay leaf
   1      teaspoon      Thyme
                        Salt and pepper to taste
   4      tablespoons   Sour cream or yogurt
                        -----CROUTONS-----
   4                    Slices pumpernickel
   4      ounces        1/4" slab bacon

Preparation:

Bring beef broth to a boil and add potatoes, carrots, tomatoes, leeks, celery root, parsley, bay leaf, thyme, salt and pepper. Return to boil, reduce heat, cover, and simmer for 30 minutes. Meanwhile, dice the pumpernickel and the bacon. Fry bacon in skillet until partly cooked, the add pumpernickel cubes and fry until bacon is dark and bread is crisp. Set aside. When vegetables are tender remove parsley and bay leaf and blend in sour cream or yogurt. Adjust seasonings to taste. Simmer for another minute. Ladle chowder into serving bowls and garnish with croutons and bacon. The flavor improves with reheating, so make chowder in advance if possible. Makes 4 to 6 servings.