Tomato and Potato Soup with Bacon
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Tomato and Potato Soup with Bacon
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This Tomato and Potato Soup with Bacon is a light and flavorful soup filled with vegetables and smoky bacon.
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Ingredients
- extra-virgin olive oil for drizzling
- 6 lices Bacon chopped into 1/2-inch pieces
- 3 celery finely chopped, small ribs from the heart of the stalk
- 2 carrot chopped, small to medium
- 3 leek trimmed of rough tops and roots, cut into half moons and chopped
- 1 bay leaf
- salt
- black pepper
- 3 potato such as Idaho, peeled, medium sized, starchy variety
- 2 quarts chicken broth
- 1 diced tomatoes 15-ounce can, petite, drained
- parsley finely chopped, flat-leaf, handful
Instructions
- Heat a medium soup pot over medium-high heat. Add a drizzle of olive oil, then add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside.
- Add the celery, carrots and leeks and cook until tender. While the vegetables are cooking, slice the potatoes. To slice, cut the potatoes into thirds, then thinly slice. Add the bay leaf to the vegetables and season with salt and pepper.
- Add the chicken stock and bring to a boil. Add the potatoes and tomatoes then reduce the heat. Cook until the potatoes are tender. Return the bacon to the soup. Add the parsley and salt and pepper to taste. Serve.
Notes
- Adapted from 30 Minute Meals
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