Bacon Vegetable Soup

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

25 mins

Cook time

55 mins

Total time

80 mins

Ingredients

¼ cup olive oil (45 g)

1 large sweet onion - chopped (390 g)

2 leeks - bulb and lower leaf portion/sliced (178 g)

2 cloves garlic - minced (7 g)

4 celery sticks - diced (260 g)

5 cups vegetable stock (gluten-free) (1200 g)

3 cups baby red potatoes - quartered (495 g)

5 carrots - sliced (190 g)

2 green onions - chopped (18 g)

1 cup cream 33% (240 g)

1 cup cheddar cheese - shredded (90 g)

5 slices bacon - cooked/chopped (75 g)

½ tsp salt (2 g)

1 tsp black pepper (2 g)

Optional: garnish with bacon and cheddar

Directions

In a 4 quart pot, heat olive oil over medium heat. Add onion, leeks, garlic, celery, salt and pepper; sauté until onions are tender (7 - 10 minutes).
Add vegetable stock and potatoes. Bring to a boil.
Reduce heat to medium and continue to cook until potatoes are soft (15 - 20 minutes).
Remove from heat and transfer ½ the soup to a heat proof blender filling no more than half way. Hold blender lid down with tea towel (contents are extremely hot - may need to vent lid). Pulse blender to start and then purée until smooth. Transfer puréed liquid back to pot with remainder of soup.
Return soup pot to medium heat. Add carrots, bacon and green onions to soup. Continue cooking over medium heat until carrots are soft (10 - 15 minutes).
Reduce heat to low and slowly add cream while continuing to stir.
Stir in cheddar cheese and stir until cheese is melted and fully incorporated.
Garnish bowls with additional cheddar cheese and bacon if desired.
Serve with your favourite Kinnikinnick bread.
Yields 8 portions