Ingredients

Instructions

  1. Heat a medium soup pot over medium-high heat.
  2. Add a small amount of EVOO and the bacon.
  3. Cook the bacon until brown and crisp.
  4. Remove the bacon to drain on a paper towel-lined plate.
  5. Drain all but 2 tablespoons of remaining fat from pot then add the chopped celery.
  6. Take peeled carrots and lay flat on cutting board.
  7. Holding each carrot at root end, use the vegetable peeler to make long, thin strips of carrot.
  8. Chop the thin slices into small carrot bits (or chips), approximately 1/2 inch wide.
  9. Add the chips to celery and continue to stir.
  10. Cut leeks lengthwise and then into 1/2 inch half moons.
  11. Place dirty slices into colander and run under rushing cold water, separating all the layers so you can wash away all the trapped dirt.
  12. When the leeks are separated and clean, shake off water and add to celery and carrots.
  13. Stir these veggies together, adding a bay leaf and seasoning with salt and pepper.
  14. While the leeks cook (until they wilt 3-4 minutes), slice the potatoes.
  15. Cut each potato into thirds across.
  16. Stand each potato third upright and slice it thinly(The pieces will look like raw potato chips).
  17. Now adding stock to vegetables, bring to a boil.
  18. Reduce heat then add potatoes and tomatoes.
  19. Cook 8-10 minutes until potatoes are tender and starting to break up a bit.
  20. Add bacon and parsley, stirring.
  21. Adjust seasonings to taste (don't forget to remove bay leaf).
  22. Serve immediately.
  23. Enjoy!;).