Recipes & Tips:
Potato Leek and Smokey Bacon Soup
Makes 8 Servings
Prep Time 20 Minutes | Cooking Time 60 Minutes
1.5lb bag EarthFresh Organic Red Baby Potatoes
8 slices of smoked bacon, chopped
4 leeks (whites only), thinly sliced
½ cup chopped onions
½ cup chopped carrots
½ cup chopped celery
2 Tbsp dried thyme
1 tsp salt
1 tsp pepper
8 cups vegetable stock
Wash, dry and cut potatoes into halves. Set aside. Add the bacon to a large skillet over medium heat and cook until crispy. Remove the bacon and set aside. In the same skillet, add the leeks, onions, carrots, celery, thyme, salt and pepper. Sauté for 5-7 minutes or until the vegetables are soft.
Transfer the cooked vegetables to a large soup pot. Add the vegetable broth, potatoes and half of the cooked bacon. Boil for ten minutes, reduce heat to a low and cover. Continue to cook for 60 more 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 into 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.