POTATO AND LEEK SOUP

I’m a soup person. I love it all year round and pair it with a salad or, if we’re being really honest, some sort of french fry situation. This recipe was inspired by my mother-in-law who makes some of the best soup I’ve ever had. It’s packed full of veggies and tastes rich without needed dairy to thicken it. Make this vegetarian by leaving out the bacon and replace chicken stock with your favourite veggie-based broth. This is the perfect lunch served piping hot, with a green salad and side of crusty bread!

INGREDIENTS:

3 tbl olive or avocado oil

1 lb bacon, chopped

3 large leeks, white and light green parts only, roughly chopped (about 4 cups)

2 lbs Yukon Gold potatoes, peeled and chopped into ½ inch cubes

3 large carrots, chopped

3 celery stalks, chopped

½ medium onion, chopped

4 cloves garlic, minced

1 tbl dried thyme

3 bay leaves

6 cups chicken stock, preferably homemade

1 cup water

2 tsp salt

1 tsp pepper

finely chopped chives for garnish

DIRECTIONS:

- Heat olive or avocado oil in a large stock pot on medium high.

- Cook bacon until crispy. Remove from the pot and place on paper towel to absorb excess oil. Set aside. Keep the bacon fat in the pot.

- Sauté leeks in bacon fat until just softened (about 5 minutes).

- Add carrots, celery, onion and garlic to the pot stirring occasionally and cook until vegetables are just tender (about 5-7 minutes).

- Add potatoes, thyme, bay leaves, salt, pepper, water and chicken stock to the pot. Bring to a boil and simmer for 35-40 minutes.

- Take the bay leaves out.

- Transfer liquid to a blender (or use an immersion blender in the pot) and blend until smooth.

- Serve with a garnish of crispy bacon and chives. Season with salt and pepper to taste.