Chicken, potato, and leek soup

Ingredients

• Bacon

  Raw, cured pork

  4 strip or 48g

• Thigh Boneless Skinless

  Wegmans

  400g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Salt

  Table

  34 tsp or 204g

• Pepper

  Spices, black

  12 tsp or 25g

• Leeks

  (bulb and lower leaf-portion), raw

  200g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Celery

  Raw

  1 cup chopped or 101g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Russet potatoes

  Flesh and skin, raw

  2 cup, diced or 300g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 cup or 312g

Directions

1. Cook bacon in a dutch oven over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside. Sprinkle chicken with thyme, rosemary, salt, and pepper. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Remove chicken using a slotted spoon and set aside. Add leek, mushrooms, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, potatoes and remaining 3 cups stock, salt, and pepper, Cover and cook on a low heat for 2 hours. Chop spinach and add to soup before serving.

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