Blt P Bacon Leek Tomato And Potato Soup Recipes

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BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP - RACHAEL RAY RECIPE - (4.4/5)



BLT and P (Bacon, Leek, Tomato and Potato) Soup - Rachael Ray Recipe - (4.4/5) image

Provided by ranmcm

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • 1. Heat a medium soup pot or deep sided skillet over medium-high heat. 2. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. 3. Cook bacon until brown and crisp. 4. Add the chopped celery. 5. Take peeled carrots and lay flat on cutting board. 6. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. 7. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. 8. Add the chips to celery and stir. 9. Cut leeks lengthwise and then into 1/2-inch half moons. 10. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. 11. When the leeks are separated and clean, shake off water and add to celery and carrots. 12. Stir veggies together, add a bay leaf and season with salt and pepper. 13. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 14. Cut each potato across into thirds. 15. Stand each piece of potato upright and thinly slice it. 16. The pieces will look like raw potato chips. 17. Add stock to vegetables and bring to a boil. 18. Reduce heat and add potatoes and tomatoes. 19. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. 20. Add bacon and parsley and stir. 21. Adjust seasonings. 22. Serve immediately with crusty bread.

BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT & P (Bacon, Leek, Tomato and Potato) Soup image

A satisfying soup version of a BLT for those days when you need a warming up-with a BACON pick me up!! (When don't we need those, eh?). Another RR treat!!

Provided by Mommy Diva

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

extra virgin olive oil, for drizzling (EVOO)
6 slices bacon (good-quality,lean and smoky chopped into 1/2 inch pieces)
3 small celery ribs, finely chopped (from the heart of the stalk)
2 small carrots or 2 medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
salt and pepper
3 medium potatoes, starchy such as Idaho, peeled
2 quarts chicken stock
1 (15 ounce) can diced tomatoes, petite preferred drained
fresh flat-leaf parsley, finely chopped
crusty bread, for dunking and mopping

Steps:

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

Nutrition Facts : Calories 422.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 22.6, Sodium 841.8, Carbohydrate 61.3, Fiber 6.9, Sugar 15.6, Protein 19

BLT SOUP



BLT Soup image

This is a great tasting soup. Nice and hearty for a fall or winter day. The kids devour this soup, but then again, so do we!

Provided by jonesies

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices bacon, cooked
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can white beans
1 1/2 teaspoons italian seasoning
2 teaspoons balsamic vinegar
1 cup lettuce, shredded
1/4 cup basil leaves, thinly sliced

Steps:

  • Coarsely crumble bacon and set aside.
  • In a 2-quart saucepan, stir together the tomatoes, broth, white beans and seasoning. Bring to a simmer; stir in vinegar.
  • In a small bowl, toss together the leaf lettuce and basil.
  • Ladle soup into large bowls, garnish each serving with lettuce/basil mix and bacon.

Nutrition Facts : Calories 403.2, Fat 21.7, SaturatedFat 7.1, Cholesterol 30.8, Sodium 1156.8, Carbohydrate 36.9, Fiber 8.2, Sugar 7.7, Protein 17

MEAT FREE BLT SPAGHETTI WITH BUTTER LETTUCE, LEEK AND TOMATO



Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound spaghetti
2 heads butter lettuce
1/2 cup flat-leaf parsley
1/2 cup basil leaves or 1/4 cup tarragon leaves
1/4 cup mint leaves
1/4 cup lightly toasted pine nuts or slivered almonds
2 teaspoons lemon zest
Salt and freshly ground black pepper
A generous handful grated Parmigiano-Reggiano, plus more for serving
1/4 to 1/3 cup extra-virgin olive oil, plus 2 tablespoons
2 large or 4 small leeks, halved lengthwise, thinly sliced into half moons on an angle, washed and dried
3 to 4 cloves garlic, grated or chopped
1 pint grape tomatoes
1/2 cup dry white wine
1/2 lemon, juiced

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the spaghetti and cook 1 minute shy of al dente. Remove a ladle of the pasta water and reserve. Drain the pasta and set aside.
  • Meanwhile, chop and reserve 1 lead lettuce. Chop second head and add to a food processor with the parsley, basil or tarragon, mint, pine nuts, lemon zest, salt and pepper, to taste, and the cheese. Pulse to chop the greens, then with the processor on stream in 1/4 to 1/3 cup of extra-virgin olive oil, to form a pesto. Transfer the pesto to large pasta serving bowl and reserve.
  • Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add the leeks and garlic and saute until wilted, 3 minutes. Add the grape tomatoes, stir, raise heat a bit and put a lid on the pan. Cook for 8 to 10 minutes to burst tomatoes - force the last few along with a potato masher or a wooden spoon if you get impatient. Season with salt and pepper, to taste, then stir in the wine and cook for 1 minute.
  • Add the ladle of the reserved pasta water to the pesto. Add the pasta to the bowl along with the tomatoes and leeks. Toss for 1 minute, and season with salt and pepper, if needed. Douse the pasta the lemon juice and garnish with the reserved chopped lettuce. Serve with extra cheese for topping.

BLT & P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT & P (Bacon, Leek, Tomato and Potato) Soup image

BLT & P (Bacon, Leek, Tomato and Potato) Soup

Provided by The Rachael Ray Staff

Number Of Ingredients 22

Extra-virgin olive oil (EVOO)
for drizzling
6 slices lean
smoky
good-quality bacon
chopped into 1/2 inch pieces
3 small ribs celery from the heart of the stalk
finely chopped
2 small to medium carrots
3 leeks trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes
such as Idaho
peeled
2 quarts chicken stock
1 15-ounce can petite diced tomatoes
drained
A handful of flat-leaf parsley
finely chopped
Crusty bread
for dunking and mopping

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat
  • Add a drizzle of EVOO and the bacon
  • Cook bacon until brown and crisp
  • Remove bacon to a paper towel-lined plate and reserve
  • Drain off all but 2 tablespoons of remaining fat
  • Add the chopped celery
  • Take peeled carrots and lay flat on cutting board
  • Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot
  • Chop the thin slices into small carrot bits or carrot chips, 1/2 inch wide
  • Add the chips to celery and stir
  • Cut leeks lengthwise and then into 1/2 inch half moons
  • Place dirty slices into colander and run under rushing cold water, separating all the layers to wash away all the trapped grit
  • When the leeks are separated and clean, shake off water and add to celery and carrots
  • Stir veggies together, add a bay leaf and season with salt and pepper
  • While the leeks cook to wilt, 3-4 minutes, slice the potatoes by cutting each potato into thirds across
  • Stand each third potato upright and thinly slice it
  • The pieces will look like raw potato chips
  • Add stock to vegetables and bring to a boil
  • Reduce heat and add potatoes and tomatoes
  • Cook 8-10 minutes until potatoes are tender and starting to break up a bit
  • Add bacon and parsley and stir
  • Adjust seasonings
  • Serve immediately

BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
  • Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
  • Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

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