1 T. Olive oil
1 lg. leek thinly sliced (white and light green part)
2 celery stalks diced
½ medium onion diced
4-6 cloves garlic
1 t. thyme
½ t. parsley
½ t. pepper
½ t. salt
2 lbs potatoes peeled and cut into 1/2” cubes (or you can wash and leave peels)
3-4 c. chicken broth
Cooked Bacon for garnish/topping
Heat oil in Dutch oven/soup pan. Sauté leek, celery, onions, garlic till softened or a couple minutes. Add chicken broth, potatoes, thyme, parsley, and salt. Bring to boil. Then reduce heat and simmer until potatoes are cooked. Blend ½ of the soup in ninja. Return to soup pan. Garnish with cooked bacon. The kids added shredded cheese too.
The last time I made this I chopped up the raw bacon 4-6 slices and cooked it in the pan before adding the leeks, celery, onion and garlic. If you do that, skip the olive oil. You might also need to drain the fat before sautéing the vegetables. If you opt to cook bacon before adding vegetables, taste before adding salt. You may not need the additional salt.
Also, I did blend ¾ of the mixture because my kids don’t like chunks of onion or leeks.
