Bacon Leek Tomato Soupage Cha! BLT soup!

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Bacon Leek Tomato Soupage Cha! BLT soup!

Here is the way to make one of my most favoritest tasty creations:

BLT Soup Recipe

Rough chop 6 slices of bacon, render until cooked but NOT too crispy.

Chop 1 whole celery bunch, excluding the last 3-4 inches but including the little baby leaves in the center…

Slice 2 leeks and mince about 3 cloves of garlic, add to bacon and saute about 10 minutes.

Don’t my leeks look like lips? lol

Meanwhile:

Dice 3 large creamy taters, I like yukon golds….

We will say these represent our potato bread in our BLT.

 

Pour enough chicken or mushroom broth combined with a little water to cover them in a stockpot. Boil.

Add the leek mixture and salt, pepper, thyme, celery seed and a couple bay leaves. Bring back to boil.

In a bowl, mix 1/2 cup flour with a  cup of milk. Slowly pour into stockpot while stirring. Turn down, cover and let simmer.

Simply slice in half a variety of small cherry, grape and pear tomatoes. About 2 pints. I like the heirlooms because they taste good.

I hated tomatoes my whole life until I came to hippyland and tasted organic heirloom tomatoes. They are different and BEAUTIFUL! I can’t help but take pictures! Look at these! They look like pomegranates!

Add to your soup.

Cook another 5-10 minutes on low and stir gently, so you don’t destroy your beautiful little tomatoes.

Enjoy.

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