Ingredients:

  • 2 Tbsp WVOO Wild Mushroom and Sage Olive Oil
  • 3 Tbsp WVOO Greek Leek Olive Oil
  • 2 Celery ribs, diced
  • 2 Cloves garlic, minced
  • 1/4 cup WVOO Tarragon Whtte Balsamic Vinegar
  • 8 Medium Yukon Gold Potatoes, chopped
  • Salt & pepper to taste
  • 3 Tbsp Mediterranean seasoning
  • 6 cups chicken broth
  • 1/2 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 WVOO Greek Leek Olive Oil and celery. Sauté until softened, 6-07 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.
  6. Enjoy!