1/4# very finely chopped bacon
1/2 red pepper - chopped
2 leeks - sliced
8 lg. cloves of garlic - minced
6c water
4 stalks celery - chopped
celery tops - finely chopped
1 carrot - finely chopped
1 big handful frozen French green beans
2T chicken soup base
1c half & half
In your favorite 5qt. pot, combine potatoes, bacon, red pepper and about half the chopped leeks and garlic. Add a splash of extra virgin olive oil and bring all this to a medium simmer, stirring often, for the next 20 minutes or so.
When everything is browning and beginning to stick to the pot, add water and continue to stir hard, scraping all the browned bits into the soup. Simmer, covered on medium heat for about a half hour. Add all the remaining ingredients except the half & half.
Continue to simmer, covered, for another 45 minutes. Stir in the half & half, stir again and serve with some aged, dry, flavorful cheese grated on top. Fresh Parmesan would be perfect. This is another soup that tastes really great reheated, after being fully chilled. . .Lin
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