LEEK AND POTATO SOUP
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.
2 Tbsp Wild Mushroom & Sage Infused Olive Oil
2 Leeks, diced
2 Celery Ribs, diced
2 Cloves Garlic, minced
¼ cup Tarragon Balsamic Vinegar
8 Medium Yukon Gold Potatoes, chopped
2 Tbsp Butcher’s Blend, freshly ground
3 Tbsp Mediterrean Rosemary Rub & Seasoning
6 cups Chicken Broth
½ cup Heavy Cream
Crispy Bacon, to serve
Parsley, to serve
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.
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.