LEEK & POTATO SOUP
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LEEK & POTATO SOUP
Rated 5.0 stars by 1 users
Author:
The Hen House
Servings
6
Prep Time
35 minutes
Cook Time
10 minutes
LEEK & POTATO SOUP
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.
Ingredients
-
·
2 Tbsp Wild Mushroom & Sage Infused Olive
Oil
- · 2 Leeks, diced
- · 2 Celery Ribs, diced
- · 2 Cloves Garlic, minced
-
·
¼ cup Roasted Garlic 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
Directions
- 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. 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.