Leek & Potato Soup
Leek & Potato Soup
Brie Thompson
6
15 minutes
35 minutes
Leek and potato soup is comfort in a bowl, and this version is silky, savory, and so satisfying. Wild Mushroom & Sage Infused Olive Oil, Butcher's Spice Blend, and Mediterranean Rosemary Rub bring cozy, herby flavor to every spoonful. Top it with crispy bacon and fresh parsley, then dip in your favorite bread.
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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 Mediterranean Rosemary Rub
- 6 cups Chicken Broth
- ½ cup Heavy Cream
- Crispy Bacon, to top
- Parsley, to garnish
Directions
In a large Dutch oven or stockpot, heat Wild Mushroom & Sage Infused Olive Oil over medium high heat. Add the leeks and celery and sauté until softened, 6 to 7 minutes.
Add the garlic and cook until fragrant, about 1 minute. Add Tarragon White Barrel Aged Balsamic to deglaze the pan, stirring to scrape up any browned bits.
Add the potatoes, Butcher's Spice Blend, Mediterranean Rosemary Rub, and chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, 15 to 20 minutes.
Puree the soup until smooth with an immersion blender or food processor. If using a food processor, return the soup to the pot. Add the heavy cream and bring to a simmer.
Top with crispy bacon. Garnish with parsley. Serve immediately.