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Ingredients

• 4 leeks, trimmed of tough tops, leave 3 to 4 inches of green on white of leek
• Extra-virgin olive oil, 2 tablespoons for soup, 1/4 cup for salad dressing, some for drizzling
• 1 bay leaf, fresh or dried
• 4 all purpose potatoes, such as russet, peeled and sliced
• Salt and freshly ground black pepper
• 6 cups good quality chicken stock, available on soup aisle
• 2 large cloves garlic, cracked away from skin
• 4 slices whole grain French bread, cut into very small pieces, plu more for dipping
• 1/3 pound slab bacon, 1 (1/2-inch) slice from butcher counter
• 1 shallot, chopped
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 4 eggs
• 2 heads chicory, washed and torn into bite-sized pieces
• 2 heads endive, quartered lengthwise and leaves separated
• 1 tablespoons chopped fresh tarragon leaves, a few sprigs
• 2 tablespoons chopped fresh chives, for garnish

Description

Food Network Invites You To Try This Soup And Salad, With Style: Salad Lyonnaise And Leek And Potato Soup Recipe From Rachael Ray.

Food Network