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