- 1 quart whole milk
- 1 tablespoon extra-virgin olive oil
- 2 ounces lean smoked Canadian bacon, rind removed and finely chopped
- 1 large onion, finely chopped
- 2 tablespoons all-purpose flour
- 14 ounces smooth, thin-skinned potatoes, scrubbed and finely diced
- 1 parsnip, grated
- Freshly grated nutmeg
- 4 ounces baby spinach leaves
- Salt and fresh-ground pepper
- In a saucepan, over high heat, bring the milk just to a boil. Meanwhile, in another large saucepan, heat the oil over a medium-high heat. Add the bacon and onion and cook, stirring frequently, 2 minutes. Add the flour and stir to combine, then slowly add about one-quarter of the hot milk, stirring and scraping the bottom of the pan to mix in the flour. When the roux thickens, stir in the remaining hot milk.
- Add the potatoes and parsnip. Season to taste with salt, pepper, and nutmeg. Bring just to a boil, stirring occasionally. Adjust the heat so the soup bubbles gently. Half cover the pan and continue cooking until the vegetables are nearly tender, stirring occasionally, about 10 minutes.
- Stir in the spinach and continue cooking until the spinach wilts, 1 to 2 minutes. Taste the soup and adjust the seasoning, if necessary.
- Ladle into a warm tureen or individual bowls and serve at once.