Leek and Potato soup

Serves 6

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.

• 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 groundt

• 3 Tbsp Mediterrean Rosemary Rub & Seasoning

• 6 cups Chicken Broth

• ½ cup Heavy Cream

• Crispy Bacon, to serve

• Parsley, to serve

Instructions:

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, cook until fragrant about 1 minute. Add vinegar to deglaze pan and stir scraping up any browned bits.
   

3. 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.
   

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.