Welcome Fall -- Leek and Zucchini Soup with Bacon

I'm not sure there are many dishes that welcome in the chilly weather better than a good bowl of soup. And this particular soup is ideal for this in-between time of September, where the first few weeks still feel like summer and the latter few weeks begin to cool down significantly. It is equally good cold or hot!

I saw this on Cook and Be Merry and knew I had to try it. Zucchini is still in high supply and is one of the veggies that truly feels like summer to me. Also there's something about cold soups that seems so gourmet for some reason. I didn't have time to let it chill, so I ate it warm and it was lovely. I subbed bacon for the pancetta the recipe originally called for, since pancetta is a little pricey for me, and it was still delish.

I paired it with a Croque Monsieur from Allison Lewis's 400 Best Sandwich Recipes that I got from my friends at the Lisa Ekus Group (I used to intern for them). I will be blogging about that amazing sandwich soon!--think, if French Toast and a Grilled Cheese had a wonderful lovechild. AMAZING. And a great pairing to this tasty soup.

I'm dead set on doing some apple picking this fall, so be ready for a plethora of apple-themed recipes in the near future.

Leek and Zucchini Soup with Bacon
(Adapted only a little from this recipe at Cook and Be Merry)

• 1 package thick-sliced bacon 
• 2 tablespoons olive oil
• 2 pounds zucchini, thinly sliced
• 
1 pound red potatoes
• 
2 medium leeks, trimmed and sliced (I actually used 3 small leeks)
• 1 cup celery, diced small

• 2 tablespoons garlic, chopped
• Salt and pepper to taste
• 8 cups chicken stock 
• 2 cups half & half
• 1 cup flat leaf Italian parsley, chopped

-Cook bacon in a soup pot with olive oil until done to your liking (I prefer a little chewy). Remove from pot and set aside on paper towels to dry a bit. Do not clean out pot.

-Add the zucchini, potatoes, leeks, celery, garlic, salt and pepper. Cook until the veggies are translucent.

-Add chicken stock and bring to a boil, reduce to simmer and cook until the potatoes are tender

-Add the cream and parsley to soup. In batches, puree soup in a blender (or use immersion blender if you're so lucky to have one of these amazing contraptions). Serve immediately with sprinkling of bacon or chill and serve cold.