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:
- 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.
- Add in garlic, cook until fragrant about 1 minute. Add vinegar to deglaze pan and stir, scraping up any browned bits.
- 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.
- 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.
- Top with crumbled bacon and parsley before serving.
- Enjoy!
Leave A Comment