BLT & P (Bacon, Leek, Tomato, & Potato) Soup

The Record’s “Recipe of the Week”:
BLT & P (Bacon, Leek, Tomato, & Potato) Soup by Tara Glenny

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

Heat a medium soup pot of deep-sided skillet over medium heat. To the hot pan, add a drizzle of extra-virgin olive oil and the bacon. Cook the bacon until brown and crisp. Remove the bacon from the pan. Leave the grease. Add the chopped celery.

Take the peeled carrots and lay flat on a cutting board. Hold each carrot at the root end and use a vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips.

Add the carrot chips to the celery and stir. Cut leeks lengthwise and then into 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 the water and add to the celery and carrots. Stir the vegetables together. Add the bay leaf. 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 the chicken stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook 8 to 10 minutes or until potatoes are tender and starting to break up a bit. Add the bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.


Lawrence County Record

312 S. Hickory St.
Mt. Vernon, MO, 65712


Please Login for Premium Content