| 1. |
Chop onions and celery. |
| 2. |
Slice leek thinly. |
| 3. |
Dice potatoes into 1 cm cubes. |
| 4. |
Heat a large soup pot on medium. When hot, add oil until it shimmers, then add onions, celery and leeks. Cook, stirring occasionally, for 7 or 8 minutes, or until onion is tender. While potatoes are cooking, dice the bacon and cook until crisp. Set aside. |
| 5. |
Add garlic to the cooked onion mixture and stir for about 30 seconds, or until fragrant. Add remaining ingredients, except bacon, and bring just to a boil. Reduce heat and simmer for about 20 to 25 minutes, or until potatoes are completely cooked. |
| 6. |
For a chunkier soup, remove desired amount of potato chunks from soup and set aside. Use an immersion blender to purée the remaining soup in the pot until desired creaminess is achieved. Return potato chunks to the pot and stir in 3/4 of the crisp bacon pieces. (For a creamier soup, purée the entire pot of soup before adding bacon.) |
| 7. |
Reheat soup to serving temperature. Ladle into bowls and sprinkle remaining bacon pieces on top, along with fresh chopped parsley &/or chives, if desired. |
