I used up some of our bountiful turkey supply and some leftover potatoes to make this tasty soup. Enjoy!
olive oil for drizzling
6 slices bacon, chopped into 1/2-inch pieces
3 small celery ribs finely chopped
2 small to medium carrots, chopped
1 bay leaf
salt & pepper
3 medium starchy potatoes
2 quarts chicken stock
1 14-oz. can diced tomatoes or 1 pt. grape tomatoes, halved
handful flat-leaf parsley, chopped
1-2 cups shredded turkey (optional)
Heat a medium soup pot or deep-sided skillet over medium heat. To the hot pan add a drizzle of olive oil and the bacon. Cook the bacon until brown and reserve. Drain off all but 2 tbsp. of the remaining fat and add the chopped celery and carrots. Cut the leeks lengthwise and then into 1/2-inch half moons. Place the sliced in a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf, and season with salt and pepper. While the leeks cook until wilted, 3-4 minutes, slice the potatoes.
Cut each potato into thirds crosswise. Stand each third upright and slice it thinly. The pieces will look like raw potato chips.
Add stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes, tomatoes, and turkey (if using). Cook for 8-10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir adjust the seasonings.
adapted from Rachel Ray's Express Lane Meals