Recipes & Tips:
Potato Leek and Smokey Bacon Soup
Makes 8 Servings
Prep Time 20 Minutes | Cooking Time 60 Minutes
1.5lb bag EarthFresh Baby Red Organic Potatoes
8 slices of smoked bacon, chopped
4 leeks (whites only) thinly sliced
½ cup (125 mL) chopped onions
½ cup (125 mL) chopped carrots
½ cup (125 mL) chopped celery
2 tbsp. (30 mL) dried thyme
1 tsp. (5 mL) salt
1 tsp. (5 mL) pepper
8 cups (1000 mL) vegetable stock
Wash, and cut potatoes in half, set aside. Add the bacon to a large skillet and cook over medium heat until crispy. Remove the bacon and set aside. To the same skillet, add the leeks, onions, carrots, celery, thyme, salt and pepper. Sauté for five to seven minutes until the vegetables are soft.
Transfer the cooked vegetables to a large soup pot, add the vegetable broth, half of the cooked bacon and potatoes. Boil for ten minutes, reduce heat to a low and cover soup. Cook for 60 minutes. Remove from heat and let cool.
Working in small batches, add the soup to a blender and blend on high until smooth. Place the blended batches in a soup pot. Re-heat if desired.
Ladle soup into soup bowls and garnish with remaining bacon. Enjoy!
The Soup can be stored in the refrigerator for up to three days. Unused portions can be frozen for up to three months.