As the snow falls and the cold wind howls, soups and stews take center stage. Like a warm sweater or a hug from Mom, BLT soup is both nostalgic and comforting. So, grab a loaf of crusty boule and enjoy this recipe with your family.

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Bacon, Leek and Tomato Soup

BLT Soup:

1.  Start by prepping all your ingredients. This makes for a stress-free cooking experience.

  • Chop 3 celery stocks
  • Brunoise 2 medium carrots (very thinly slice then chop).  Brunoise is a fancy French cooking term meaning “chop into 1/8 inch cubes.”
  • Cut 3 leeks lengthwise and then into 1/2 inch moons.  Very important: Wash them thoroughly to ensure you remove all the grit from between the layers.
  • Peel 3 medium starchy potatoes.  Cut them lengthwise into quarters and then slice into 1/4 inch pieces.

2.  In a large pot, sauté 6 slices of bacon.  When crispy, remove the bacon and place on   a plate lined with paper towels to catch the grease.  Drain off most of the bacon grease.

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3.  Start sautéing:

  • In the hot bacon grease, add your chopped celery and cook for about 3 minutes.
  • Add the carrots and cook for another 3 minutes.
  • Add the leeks.  Cook for another 4 minutes.

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4.  Add the following right into the pot:

  • 2 quarts chicken stock
  • the potatoes you prepped
  • 1 14-ounce can of petite-diced tomatoes (with juice)

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  1. Bring to a boil, then reduce heat and simmer for 10 minutes.

6.  Serve in bowls and top with crumbled bacon.  Serve with crusty bread and enjoy a warm bowl of delicious BLT Soup.

(Thank you, Rachael Ray for the great recipe!)

Thoughts?