The last CSA delivery arrived on Wednesday. It's contents combined with this chilly weather inspired me to seek out my favorite leek potato soup recipe last night. You'll probably want to double this recipe when making it. I like that it doesn't call for cream (although I did add a can of cream of chicken soup), and it is so tasty.
BACON, POTATO, WHITE BEAN AND RED PEPPER SOUP
from COOKS.COM
1/2 lb. slab of hickory-cured bacon, cut into 3/8 inch dice (I used turkey bacon.)
1 tbsp. unsalted butter (I used olive oil.)
1 sm. onion, minced
3 lg. leeks (white and tender green) cut 1/2 inch
1/2 lg. carrot, peeled and coarsely chopped
1 sm. celery rib, coarsely chopped
1 med. red pepper, cut 1/4 inch
4 c. chicken stock or canned broth
3/4 tsp. salt
1/4 tsp. ground white pepper
2 lg. potatoes (about 1 lb.) peeled, cut 1/2 inch
1 can (19 oz.) white kidney beans, drained and rinsed
Place bacon in large saucepan, cover with water. Simmer on medium-high heat 5 minutes. Drain, pat dry with paper towel. Wipe out pan and return bacon to pan. Fry until golden and crispy. Drain bacon, discard fat, wipe with paper towel in pan.
Add butter, reduce heat, when melted add onion, leeks, carrot, celery and red pepper. Cook vegetables until lightly browned and softened, about 5 minutes. Add bacon, chicken stock, salt and pepper. Simmer, stir occasionally, 5 minutes.
Add potatoes and simmer, stir until potatoes are tender when pierced with a knife, about 15 minutes. Add white beans simmer 1 to 2 minutes more. Serve hot. (Can be made 1 day ahead of time. Remove any fat before serving.)
Serve with buttermilk jalapeno corn sticks.
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