Roasted Bacon Potato Leek Soup

This hearty soup is topped with chopped bacon and grated cheese and is simply delicious! 
Print Recipe
Roasted Bacon Potato Leek Soup
Prep Time 35 Minutes
Cook Time 1.5 Hours
Servings
Bowns
Ingredients
Prep Time 35 Minutes
Cook Time 1.5 Hours
Servings
Bowns
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. While oven is heating cook one package of bacon until very crispy.
  3. Combine the potatoes, onion, garlic and leeks on a sheet pan in a single layer. Add the olive oil, salt, and pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning half way through the cooking, until very tender.
  4. Remove the pan from the oven and move the roasted vegetables into a soup pot. Stir in the heavy cream and vegetable stock and add 3/4 of the cooked bacon cook over low heat, scraping up any crispy roasted bits sticking to the pan.
  5. Use an immersion blender or in batches, transfer the roasted vegetables to a food processor fitted with the steel blade, aand make a puree. Pour the puree into a large pot or Dutch oven and taste test to check the seasonings.
  6. When ready to serve add the extra crispy chopped bacon and shredded cheese.
Share this Recipe

Pop-Tarts with Homegrown Strawberry Filling

Skip the boxed version with all the preservatives and try out these homemade / homegrown (if possible) strawberry pop tarts!

Print Recipe
Strawberry Pop-Tarts
Prep Time 30 Minutes
Cook Time 50 Minutes
Passive Time 24 Hours
Servings
Pop tarts
Ingredients
Strawberry Pop Tart Filling
For The Frosting
Pastry Crust
Prep Time 30 Minutes
Cook Time 50 Minutes
Passive Time 24 Hours
Servings
Pop tarts
Ingredients
Strawberry Pop Tart Filling
For The Frosting
Pastry Crust
Instructions
Making The Filling
  1. In a medium-sized saucepan, combine strawberries, sugar, and lemon zest over medium-low heat.Stir frequently until strawberries release their juices.
  2. Use a slotted spoon to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
  3. Increase heat to medium-high and bring to a boil, stirring constantly for 3 minutes and remove from heat.
  4. Stir in vanilla extract. Continue to occasionally stir the mixture so that it doesn't burn to the bottom of the pan.
  5. Let cool then pour into a storage container and let sit in fridge for 24 hours to thicken.
  6. Cut roughly into 4" x4" squares and place 1 heaping Tbsp of filling in the center of one piece of crust.
  7. Fold the crust in half and crimp the edges with a fork to seal, and pierce small holes throughout the pastry using a clean fork. Repeat until all of your dough has been used.
  8. Bake on 350 for 22 minutes or until edges are beginning to turn golden-brown.
  9. Allow to cool completely before frosting.
Making The Frosting
  1. Prepare glaze by whisking together powdered sugar, heavy cream, lemon zest and vanilla extract.
  2. Once pop tarts are cooled, spread over each pop tart.
Recipe Notes

Unlike store bought pop-tarts these are best not toasted in a toaster. They are best enjoyed fresh out of the oven (after cooled) or reheated in the microwave for just a few seconds however the icing becomes melted when heated.

Share this Recipe
Scroll To Top