Rutabaga and Leek Soup with Bacon

By draingal

Ingredients

• 1 lb. bacon
• 1/4 cup bacon grease
• 2 leeks, white and light green parts only, chopped
• 2 medium celery stalks, coarsely chopped
• 2 cloves garlic, chopped
• 5 cups chicken stock
• 2 bay leaves
• 1 1/2 lb. rutabaga, peeled and cut into 1/2 inch cubes
• 1/2 lb. sweet potato, peeled and cut into 1/2 inch cubes
• 1 tsp. paprika
• 1 tsp. dried thyme
• salt and pepper
• chopped chives for garnish

Preparation

Step 1

Place the bacon grease in a skillet over medium heat. When grease is melted, add the leeks, celery and garlic. Cook until the leeks become translucent, about 5-7 minutes.
Add the chicken stock and bay leaves and bring mixture to a boil. Reduce heat, add the cubed rutabaga and sweet potato and simmer until very tender, about 30 to 35 minutes. Remove bay leaves.
With an immersion blender, carefully blend the soup directly in the pot.
Roughly chop half of the bacon and finely chop the rest.
Add the finely chopped bacon, the paprika, thyme, and several grinds of pepper to the soup. Stir well and allow the soup flavors to mingle for about 5 minutes. Stir well and taste the soup. Add salt to taste if necessary.
Serve hot and garnish with chives and roughly chopped bacon.