Roasted Potato Leek & Bacon Soup
A wonderful, hearty winter soup. The camelina oil adds warmth and a slight nutty touch to this recipe.
8 white potatoes, chopped in 1 inch chunks
2 cups chopped leeks
1/4 cup Organic Red Palm Oil
1 tsp. sea salt
1 tsp. pepper
8 slices bacon, chopped
1 shallot, chopped
1 clove garlic, minced
5-6 cups vegetable or chicken stock
1/2 cup cream
Salt to taste
Parsley for garnish
Alpha Canadian Camelina Oil for drizzle
Preheat oven to 375°F. Line a large baking tray with foil.
Spread potatoes and leeks evenly along baking tray with red palm oil.
Add camelina oil, salt and pepper. Toss until vegetables are evenly coated.
Roast for 40 minutes, flipping half way through.
In a large pot on medium heat, add bacon and shallot. Allow to cook until bacon is crispy. Add garlic for last minute of cooking. Drain excess bacon fat.
Set aside a little bacon for a crunchy soup topping.
When vegetables are roasted add to your pot. Mix in stock and allow to heat for about 5 minutes.
Use an immersion blender to puree into soup.
Add your cream and fold into soup. Salt to taste.
Pour into bowls, garnish, drizzle with camelina and serve.