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1
Heat a medium soup pot over medium-high heat.
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2
Add a small amount of EVOO and the bacon.
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3
Cook the bacon until brown and crisp.
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4
Remove the bacon to drain on a paper towel-lined plate.
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5
Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
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6
Take peeled carrots and lay flat on cutting board.
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7
Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
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8
Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
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9
Add the chips to celery and continue to stir.
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10
Cut leeks lengthwise and then into 1/2 inch half moons.
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11
Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
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12
When the leeks are separated and clean, shake off water and add to celery and carrots.
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13
Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
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14
While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
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15
Cut each potato into thirds across.
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16
Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
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17
Now adding stock to vegetables, bring to a boil.
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18
Reduce heat then add potatoes and tomatoes.
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19
Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
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20
Add bacon and parsley, stirring.
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21
Adjust seasonings to taste (don't forget to remove bay leaf).
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22
Serve immediately.
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23
Enjoy!;).
