Potato and Leek Soup

Ingredients

3 Tbsp SOOC Herbes de Provence 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 SOOC French Provencal Sea Salt
¼ tsp Black Pepper
2 tsp SOOC Herbes de Provence Seasoning
5 cups Vegetable Broth
¼ cup Half & Half
1 Tbsp Potato or Corn Starch
2 Tbsp SOOC Premium White Balsamic
3 strips Bacon, cooked and chopped
2 Tbsp Chives, chopped

Directions

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, French Provencal Sea Salt, pepper, and Herbes de Provence Seasoning. 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. Enjoy!