BLT and P (Bacon, Leek, ___
Tomato and Potato) Soup Prep Time: 10 minutes
Recipe courtesy Rachael Ray Cook Time: 25 minutes
See this recipe on air Wednesday May. 16 at 2:30 Yield: 4 servings
PM ET/PT. User Rating:
Bacon, Leek and Tomato Soup is a soup for any season! It is
surprisingly light and colorful and full of vegetables. It makes a
simple, flavorful, special lunch or supper that warms you up,
soul and stomach. It is especially delicious on rainy days or
nights! I first made this for my mom because she and I both
LOVE Oscar’s bacon and we wanted a whole pot full of soup
that tasted like it! We ate a pot of it while watching movies
curled up in the living room of the cabin.

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch
pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

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
each 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, add a bay leaf
and 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 and tomatoes. Cook 8 tolO minutes until potatoes
are tender and starting to break up a bit. Add bacon and parsley
and stir. Adjust seasonings. Serve immediately with crusty
bread.