Potato & Leek Soup

By HeatherS

Ingredients

• 1/4 lb (125 g) bacon, chopped
• 2 cloves garlic, chopped
• 2 leeks, cleaned and sliced
• 4 potatoes, peeled and cubed
• 1 small red bell pepper, chopped
• 1 small red onion, chopped
• 4 cups (1 L) vegetable stock
• 2 Tbsp (30 mL) balsamic vinegar
• 2 Tbsp (30 mL) Dijon mustard
• 1/2 tsp (2 mL) dried thyme
• 1/2 tsp (2 mL) sea salt
• 1/2 tsp (2 mL) ground black pepper
• 1/2 cup (125 mL) light cream or heavy cream
• 1/2 cup (125 mL) chopped fresh parsley

Preparation

Step 1

Cook the bacon in a medium-sized pot for 4-5 minutes, or until brown. Remove the chopped bacon and set aside. Add the garlic and all of the vegetables and continue to saute for another 4-5 minutes.

Add all of the remaining ingredients, except the cream and parsley. Bring to a boil then reduce the heat. Simmer for about 15 minutes.

Using a hand blender, puree the soup until smooth. Gently stir in the cream. Stir in the parsley, or use as a garnish. Top with bacon.