Leek And Potato Soup

Directions

1. 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.
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.