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    You are in: Home / Recipes / BLT & P (Bacon, Leek, Tomato and Potato) Soup Recipe
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    BLT & P (Bacon, Leek, Tomato and Potato) Soup

    BLT & P (Bacon, Leek, Tomato and Potato) Soup. Photo by JackieOhNo!

    1/3 Photos of BLT & P (Bacon, Leek, Tomato and Potato) Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Mommy Diva's Note:

    A satisfying soup version of a BLT for those days when you need a warming up-with a BACON pick me up!! (When don't we need those, eh?). Another RR treat!!

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    Units: US | Metric


    1. 1
      Heat a medium soup pot over medium-high heat.
    2. 2
      Add a small amount of EVOO and the bacon.
    3. 3
      Cook the bacon until brown and crisp.
    4. 4
      Remove the bacon to drain on a paper towel-lined plate.
    5. 5
      Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
    6. 6
      Take peeled carrots and lay flat on cutting board.
    7. 7
      Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
    8. 8
      Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
    9. 9
      Add the chips to celery and continue to stir.
    10. 10
      Cut leeks lengthwise and then into 1/2 inch half moons.
    11. 11
      Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
    12. 12
      When the leeks are separated and clean, shake off water and add to celery and carrots.
    13. 13
      Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
    14. 14
      While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
    15. 15
      Cut each potato into thirds across.
    16. 16
      Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
    17. 17
      Now adding stock to vegetables, bring to a boil.
    18. 18
      Reduce heat then add potatoes and tomatoes.
    19. 19
      Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
    20. 20
      Add bacon and parsley, stirring.
    21. 21
      Adjust seasonings to taste (don't forget to remove bay leaf).
    22. 22
      Serve immediately.
    23. 23

    Ratings & Reviews:

    • on August 20, 2012


      Yum. I really enjoyed this soup and so did my kids; DH is not a fan of soups with too many veggies.. I added green onions and a bit of onion instead of leeks, omitted the bay leaf since I am not keen on the flavour and instead added a splash of beef broth and used fresh tomatoes instead of canned. Made for ZWT

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2013


      Like a Manhattan chowder without the clams. The bacon really makes it. I doubled the potatoes to make it heartier and had to sub basil for the parsley since it was no longer good. The basil went great with it - it was a really good soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2010


      I was really pleasantly surprised by this soup! I had, for some reason, expected a thick soup, and ended up with a vegetable soup with a lot of stock. However, when I tasted it, it was perfect! I couldn't believe how tasty it was. I made this exactly as posted. It was quite a unique way to prepare the carrots and potatoes, but it all works together well. Bravo! Made for ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for BLT & P (Bacon, Leek, Tomato and Potato) Soup

    Serving Size: 1 (870 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 422.8
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 3.4 g
    Cholesterol 22.5 mg
    Sodium 841.8 mg
    Total Carbohydrate 61.2 g
    Dietary Fiber 6.9 g
    Sugars 15.6 g
    Protein 18.9 g

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