Ingredients:

• 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 Mediterranean Rosemary Rub & Seasoning

• 6 cups Chicken Broth

• ½ cup Heavy Cream

• Crispy Bacon, to serve

• Parsley, to serve

Directions:

1. 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.
2. Add in garlic, and cook until fragrant about 1 minute. Add vinegar to deglaze the pan and stir scraping up any browned bits.
3. Add the potatoes, butcher’s blend, rub, and broth. Bring soup to a boil and reduce to a simmer, let the soup cook until potatoes are tender, about 15-20 minutes.
4. 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.
5. Top with crumbled bacon and parsley before serving.

Recipe Note:

How to Cut a Leek:

1. Slice off where the leek starts to turn dark green and splinters off. Discard or use for soups and stalks.
2. 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.
3. Thinly slice leeks and discard the very bottom. You are now ready to cook your leek.

PRINT NOW: