The bacon can be cooked ahead of time or along with the soup. If cooking it with the soup, turn the lid upside down on the soup pot and set the pan with the bacon on top, and keep an eye on it. The bacon will cook faster than the soup and, unlike most everything else, it can burn in the Sun Oven.
Sun Oven Leek and Potato Soup
2 tablespoons unsalted butter
2 leeks, (white and pale green parts only) finely sliced
1 onion, finely chopped
3 medium russet potatoes, peeled and diced
6 cups broth, chicken or vegetable
1/2 cup sour cream
1/4 cup flat leaf parsley, chopped
3 slices crispy cooked bacon, crumbled
salt and pepper to taste
Set Sun Oven out to preheat
Melt the butter in a large pot over medium heat. Add the leeks and onions and cook, stirring frequently, until beginning to soften, about 5 minutes. Add the potatoes and the broth.
Cover and transfer to the Sun Oven. Cook until the potatoes are very soft, about 1 hour. In a small bowl, mix the sour cream with 1/2 cup of the liquid. Using an immersion blender puree the soup in the pot until smooth. Stir in the sour cream mixture and the parsley.
Season to taste with salt and pepper.
Ladle the soup into bowls and sprinkle each serving with bacon.