Creamy Potato, Bacon, Leek Soup

Creamy Potato, Bacon, and Leek Soup

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Times:

Prep

10 min

Inactive Prep

--

Cook

25 min

Total:

35 min

Ingredients

• 6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
• 2 ribs celery, finely chopped
• 1 medium carrots chopped
• 1 leeks, trimmed of rough tops and roots, chopped and rinsed
• Salt and pepper
• 3 medium starchy potatoes, such as Idaho, peeled, cut into thick slices (like potato chips)
• 2 quarts chicken stock
• 3 cups milk
• 2 Tablespoons cornstarch mixed with milk

Directions

Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.

Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.

Add stock to vegetables and bring to a boil. Reduce heat and add potatoes. Cook 8 to10 minutes until potatoes are tender and starting to break up a bit. Add milk and cornstarch and stir. Adjust seasonings. Serve immediately.