“I was wandering through the Food Network website and found this recipe in a Rachael Ray episode. It sounded really good and I thought I could tweek it a bit to make it a bit more diet friendly. BLT stands for bacon, leeks and tomatoes.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut larger potatoes in half, leave very small ones whole and place in pot.
  2. Cover with water, bring to a boil and cook 12-15 minutes until potatotes are tender.
  3. Cut leek in half lengthwise and chop into 1/2" pieces.
  4. Place in sink full of water and separate pieces to release all dirt, drain in a colander.
  5. Saute bacon until crisp and without draining, add leaks and saute until tender.
  6. If you are using bacon bits instead of bacon add them in Step 9 and saute the leeks in 1/4 cup broth.
  7. Drain potatoes, smash them in their skins with a potato masher.
  8. Add chicken broth and blend thoroughly.
  9. Add bacon (or bacon bits), leeks and tomatoes and blend.
  10. Salt and pepper to taste.
  11. Serve warm and pass sour cream.

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