Leek & Potato Soup
LEEK AND POTATO SOUP
Rated 3.6 stars by 10 users
Category
Soup
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
Author:
Olivelle
This creamy soup is the perfect meal to make on a cold night. Pair this soup with your favorite bread and you’ll have one delicious comfort meal.
Ingredients
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2 Tbsp Wild Mushroom & Sage Infused Olive Oil
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2 Leeks, diced
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2 Celery Ribs, diced
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2 Cloves Garlic, minced
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¼ cup Tarragon Balsamic Vinegar
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8 Medium Yukon Gold Potatoes, chopped
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2 Tbsp Butcher’s Blend, freshly ground
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3 Tbsp Mediterrean Rosemary Rub & Seasoning
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6 cups Chicken Broth
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½ cup Heavy Cream
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Crispy Bacon, to serve
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Parsley, to serve
Directions
In a large dutch oven or stock pot heat 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 vinegar to deglaze pan and stir scraping up any browned bits.
Add the potatoes, butcher’s blend, rub, and broth. Bring soup to boil and reduce to a simmer, let 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 crumbled bacon and parsley before serving.
Recipe Note
How to Cut a Leek:
- Slice off where the leek starts to turn dark green and splinters off. Discard or use for soups and stalks.
- Cut the leek in quarters, starting about ½” from the bottom to keep the leek intact. Rinse under cold water to remove any trapped dirt or sand.
- Thinly slice leeks and discard the very bottom. You are now ready to cook your leek.
