Leek and Potato Soup

Instructions

• 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.
• 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.

Recipe Note:

How to cut a leek:

• Slice off where the leek starts to turn dark green and splinters off. Discard or use for soups and stalks.
• Cut the leek in quarters, starting about ½” from the bottom to keep the leek intact. Rinse under cold water to remove any trapped dirt or sand.
• Thinly slice leeks and discard the very bottom. You are now ready to cook your leek.
•