Recipe by Mommy Diva
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!!
Top Review by Deantini
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
- extra virgin olive oil, for drizzling (EVOO)
- 6 slices bacon (good-quality,lean and smoky chopped into 1/2 inch pieces)
- 3 small celery ribs, finely chopped (from the heart of the stalk)
- 2 small carrots or 2 medium carrots
- 3 leeks, trimmed of rough tops and roots
- 1 bay leaf
- salt and pepper
- 3 medium potatoes, starchy such as Idaho, peeled
- 2 quarts chicken stock
- 1 (15 ounce) can diced tomatoes, petite preferred drained
- fresh flat-leaf parsley, finely chopped
- crusty bread, for dunking and mopping
Directions See How It's Made
- Heat a medium soup pot over medium-high heat.
- Add a small amount of EVOO and the bacon.
- Cook the bacon until brown and crisp.
- Remove the bacon to drain on a paper towel-lined plate.
- Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
- Take peeled carrots and lay flat on cutting board.
- Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
- Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
- Add the chips to celery and continue to stir.
- Cut leeks lengthwise and then into 1/2 inch half moons.
- Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
- When the leeks are separated and clean, shake off water and add to celery and carrots.
- Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
- While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
- Cut each potato into thirds across.
- Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
- Now adding stock to vegetables, bring to a boil.
- Reduce heat then add potatoes and tomatoes.
- Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
- Add bacon and parsley, stirring.
- Adjust seasonings to taste (don't forget to remove bay leaf).
- Serve immediately.