Total Time
30mins
Prep 15 mins
Cook 15 mins

I was wandering through the Food Network website and found this recipe in a Rachael Ray episode. It sounded really good and I thought I could tweek it a bit to make it a bit more diet friendly. BLT stands for bacon, leeks and tomatoes.

Ingredients Nutrition

Directions

  1. Cut larger potatoes in half, leave very small ones whole and place in pot.
  2. Cover with water, bring to a boil and cook 12-15 minutes until potatotes are tender.
  3. Cut leek in half lengthwise and chop into 1/2" pieces.
  4. Place in sink full of water and separate pieces to release all dirt, drain in a colander.
  5. Saute bacon until crisp and without draining, add leaks and saute until tender.
  6. If you are using bacon bits instead of bacon add them in Step 9 and saute the leeks in 1/4 cup broth.
  7. Drain potatoes, smash them in their skins with a potato masher.
  8. Add chicken broth and blend thoroughly.
  9. Add bacon (or bacon bits), leeks and tomatoes and blend.
  10. Salt and pepper to taste.
  11. Serve warm and pass sour cream.

Reviews

(4)
Most Helpful

This was really good. I used turkey bacon and roma tomatoes (cheaper). Will make again.

Charsyjayne February 08, 2008

I have made this in the past, and boy was it a hit. I thought it had a real good flavor. The pepper and seasoning salt does help out alot.

bonjovi4ever May 12, 2007

I made this for dinner tonight, along with her Marinated Grilled Flank Steak and broccoli I roasted with garlic and about 1/4 cup soy sauce. The potatoes were absolutely delicious. I had never tried leeks before, and was pleasantly surprised at the subtle onion / garlic flavour they added to the potatoes. I also added black pepper and seasoning salt at the end to taste, found it gave it a little extra flavor boost.

Minxkat1 March 14, 2005

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