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

Name: BLT and P (Bacon, Leek, Tomato and Potato) Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat a medium soup pot or deep sided skillet over medium-high heat.
2
To the hot pan add a drizzle of extra-virgin olive oil and the bacon.
3
Cook bacon until brown and crisp.
4
Add the chopped celery.
5
Take peeled carrots and lay flat on cutting board.
6
Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot.
7
Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide.
8
Add the chips to celery and stir.
9
Cut leeks lengthwise and then into 1/2-inch half moons.
10
Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit.
11
When the leeks are separated and clean, shake off water and add to celery and carrots.
12
Stir veggies together, add a bay leaf and season with salt and pepper.
13
While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
14
Cut each potato across into thirds.
15
Stand each piece of potato upright and thinly slice it.
16
The pieces will look like raw potato chips.
17
Add stock to vegetables and bring to a boil.
18
Reduce heat and add potatoes and tomatoes.
19
Cook 8 to10 minutes until potatoes are tender and starting to break up a bit.
20
Add bacon and parsley and stir.
21
Adjust seasonings.
22
Serve immediately with crusty bread.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, BLT and P (Bacon, Leek, Tomato and Potato) Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!