Directions

1. 1.      In a large stock pot heat olive oil over medium high heat and add in leeks and celery. Sauté until softened, 6-7 minutes.
2. 2.      Add in garlic, cook until fragrant about 1 minute. Add vinegar to deglaze pan and stir scraping up any browned bits.
3. 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. 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. 5.      Top with crumbled bacon and parsley before serving.