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Potato Leek Soup
3 pounds (1.35 kg) potatoes, peeled
3 to 4 leeks, both root and
leaf ends trimmed
8 ounces (225 g) bacon
2 quarts (2 L) water
Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing
bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a
colander and toss gently under running water. In a soup pot or Dutch oven, cook
bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease
in the pot. Cook and stir occasionally over medium heat for about 10 minutes.
Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a
boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl,
whisk together milk with flour. Slowly stir milk mixture into simmering soup and
simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings.
Lentil Soup
1
⁄
2 pound (225 g) bacon
1 large onion
6 parsnips, peeled, ends removed,
cut into 1-inch (2.5 cm) pieces
8 celery ribs with leaves
6 carrots, ends removed
In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve 4 slices
of bacon to be used as garnish. Leave bacon drippings in pot. Using
Chopping/Mixing Blade, chop onions and parsnips. Add chopped onions and
parsnips to bacon drippings in pot and cook over medium heat until softened,
about 7 minutes. Using slicer/shredder disc, slicing side up, slice celery and car-
rots. Add the celery, carrots, lentils, water, bay leaf, and salt to onion mixture.
Bring to boil then reduce heat and simmer, covered, for 40 minutes. At serving
time, garnish with sour cream and crumbled bacon. Makes 8 servings.
NOTE: Lentils do not need to be soaked overnight.
1
1
⁄2 (7.5 ml) teaspoons salt
1
⁄4 (1.25 ml) teaspoon pepper
1
⁄2 (125 ml) cup milk
3 tablespoons (45 ml) flour
16-ounce (450 g) bag lentils
2 quarts (2 L ) water
1 bay leaf
1 teaspoon (5 ml) salt
Sour cream, optional
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