Ingredients
- 2 Tbsp. WVOO Wild Mushroom & Sage Olive Oil
- 3 Tbsp WVOO Greek Leek Olive Oil
- 2 celery ribs, diced
- 2 cloves garlic, minced
- 1/ 4 cup WVOO Tarragon WhiteBalsamic 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
Directions
- In a large Dutch oven or stock pot heat olive oil over medium high heat and add in WVOO Greek Leek Olive Oil 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 and brown bits
- Add the potatoes, 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.
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