-
1
Heat a medium soup pot or deep-sided skillet over medium-high heat.
-
2
To the hot pan add a drizzle of EVOO and the bacon.
-
3
Cook the bacon until brown and crisp.
-
4
Remove the bacon to a paper towellined plate and reserve.
-
5
Drain off all but 2 tablespoons of the remaining fat and add the chopped celery.
-
6
While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board.
-
7
Hold each carrot at the root end and use the vegetable peeler to make long, thin strips.
-
8
Chop the thin slices into small carrot bits or chips 1/2-inch wide.
-
9
Add the chips to the celery and stir.
-
10
Cut the leeks lengthwise and then into 1/2-inch half moons.
-
11
Place the sliced leeks in a colander and run them under cold water, separating the layers to wash away all the trapped grit.
-
12
When the leeks are clean, shake off the water and add to the celery and carrots.
-
13
Stir the veggies together, add the bay leaf, and season with salt and pepper.
-
14
While the leeks cook until wilted, 3 to 4 minutes, slice the potatoes.
-
15
Cut each potato into thirds crosswise.
-
16
Stand each potato third upright and slice it thinly.
-
17
The pieces will look like raw potato chips.
-
18
Add the stock to the vegetables and bring to a boil.
-
19
Reduce the heat and add the potatoes and tomatoes.
-
20
Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit.
-
21
Add the reserved bacon and parsley and stir.
-
22
Adjust the seasonings.
-
23
Serve immediately with the crusty bread.
