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

  1. 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
  2. Add in garlic, cook until fragrant (about 1 minute). Add vinegar to deglaze pan and stir scraping up and brown bits
  3. 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.
  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.