Our twist on a soup classic! A blend of sweet onions, leeks, and tender potatoes are cooked in our Herbes de Provence Olive Oil with a touch of our Bacon Salt. Our Premium White Balsamic adds a slight tang, while half & half lends a smooth, velvety texture, true to potato leek soup. Garnished with crispy bacon and fresh chives, this comfort soup deserves is perfect for chilly fall and winter days.

I N G R E D I E N T S :

3 Tbsp Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil
1 medium sweet onion, finely diced
3 leeks, washed, trimmed and sliced
3 cloves garlic, minced
3 large gold potatoes, cubed small
1 tsp Grind Spice Co Bacon Salt
¼ tsp black pepper
2 tsp Grind Spice Co Fines Herbs
5 cups vegetable broth
¼ cup half & half
1 Tbsp potato or corn starch
2 Tbsp Rocky Mountain Olive Oil Premium White Balsamic
3 strips bacon, cooked and chopped
2 Tbsp chives, chopped

I N S T R U C T I O N S :

In a large pot over medium-high heat, add the Herbes de Provence Olive Oil, onion, and leeks. Saute until translucent, about 7-8 minutes, stirring frequently. Be careful not to let brown, reducing heat if necessary.

Add the potatoes, Bacon Salt, pepper, and Fines Herbs. Toss to coat.

Pour the vegetable broth in, and bring to a boil. Turn heat down to medium-low, cover, and let cook for 20 minutes until potatoes are fork tender. Remove from heat.

Transfer half the soup to a blender. Pulse until smooth, and return to the pot.

In a small mixing bowl, whisk together the half & half and the starch. Stir it into the soup, along with the Premium White Balsamic. Reheat on low for 5 minutes.

Serve garnished with the chopped bacon and chives.