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.
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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.