Leek & Potato Soup
Leek And Potato Soup
Rated 3.7 stars by 11 users
Author:
Olivelle
Servings
6
Prep Time
10 minutes
Cook Time
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!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
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!
Recipe Note
You may notice that the Tarragon White Barrel Aged Balsamic has been discontinued. We are working on updating the ingredients in this recipe!