Leek & Potato Soup
Leek And Potato Soup
Olivelle
6
10 minutes
35 minutes
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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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!