Blt And P Bacon Leek Tomato And Potato Soup Rachael Ray Recipe 445 Food

BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

• Heat a medium soup pot or deep sided skillet over medium-high heat
• Add a drizzle of EVOO and the bacon
• Cook bacon until brown and crisp
• Remove bacon to a paper towel-lined plate and reserve
• Drain off all but 2 tablespoons of remaining fat
• Add the chopped celery
• Take peeled carrots and lay flat on cutting board
• Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot
• Chop the thin slices into small carrot bits or carrot chips, 1/2 inch wide
• Add the chips to celery and stir
• Cut leeks lengthwise and then into 1/2 inch half moons
• Place dirty slices into colander and run under rushing cold water, separating all the layers to wash away all the trapped grit
• When the leeks are separated and clean, shake off water and add to celery and carrots
• Stir veggies together, add a bay leaf and season with salt and pepper
• While the leeks cook to wilt, 3-4 minutes, slice the potatoes by cutting each potato into thirds across
• Stand each third potato upright and thinly slice it
• The pieces will look like raw potato chips
• Add stock to vegetables and bring to a boil
• Reduce heat and add potatoes and tomatoes
• Cook 8-10 minutes until potatoes are tender and starting to break up a bit
• Add bacon and parsley and stir
• Adjust seasonings
• Serve immediately

BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP

Steps:

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

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)

Steps:

• 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 to 10 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.

RACHAEL RAY'S LEEK AND POTATO SOUP

Steps:

• Cut leeks in half length-wise & slice in 1/2" slices. Soak in water to clean.
• Heat soup pot over medium heat.
• Add EVOO, leeks, bay leaf and salt and pepper.
• Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.
• Add broth. Cover pot and bring to boil. Uncover and simmer 12-15 minutes until the potatoes are tender. Break up potatoes to thicken the soup.
• Remove bay leaf. Serve.

B. L. P. (BACON, LEEK & POTATO) SOUP

Steps:

• In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.
• Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
• Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
• Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.

BLT SOUP

Steps:

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