Leek & Potato Soup
Leek And Potato Soup
Warm up on a chilly night with this creamy, comforting leek and potato soup! It’s rich and smooth, and when paired with your favorite bread, it’s the ultimate cozy meal. Perfect for a cold evening or whenever you need a little comfort in a bowl!
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Servings
- 6
- Category
Ingredients
- 2 Tbsp Wild Mushroom & Sage Infused Olive Oil
- 2 Leeks, diced
- 2 Celery Ribs, diced
- 2 Cloves Garlic, minced
- ¼ cup Tarragon White Barrel Aged Balsamic
- 8 Medium Yukon Gold Potatoes, chopped
- 2 Tbsp Butcher’s Spice Blend, freshly ground
- 3 Tbsp Mediterrean Rosemary Rub & Seasoning
- 6 cups Chicken Broth
- ½ cup Heavy Cream
- Crispy Bacon, to serve
- Parsley, to serve
Directions
- In a large Dutch oven or stock pot, heat Wild Mushroom & Sage Infused Olive Oil over medium-high heat and add in leeks and celery. Sauté until softened, 6-7 minutes.
- Add in garlic, cook until fragrant about 1 minute. Add Tarragon White Barrel Aged Balsamic to deglaze pan and stir scraping up any browned bits.
- Add the potatoes, Butcher’s Spice Blend, Mediterranean Rosemary Rub & Seasoning, and broth. Bring soup to a boil and reduce to a simmer. Let the soup cook until potatoes are tender, about 15-20 minutes.
- Use an immersion blender or food processor to blend soup until smooth. Return soup to pot if using a food processor and add heavy cream. Bring to a simmer.
- Top with crispy bacon and parsley before serving. Enjoy!