Vegetarian Potato Leek Soup

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 2 leeks, and light green parts washed and sliced into 1/4-inch slices
• 2 cups yellow onions, chopped
• 1/2 teaspoon sea salt
• 3 garlic cloves, minced
• 2 large yukon gold potatoes, peeled and cubed into 1/2-inch cubes (about 1 pound)
• 4 cups vegetable stock
• 2 -3 teaspoons fresh rosemary leaves

Recipe

• 1 heat a 4-quart soup pot over medium heat and add the oil.
• 2 add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
• 3 add the garlic and stir well. cook for 1 minute more.
• 4 add the potatoes and vegetable stock, cover, and bring to a boil. reduce heat to simmer. cook 20 minutes.
• 5 remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. blend the soup with the fresh rosemary leaves until smooth and free of chunks. pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
• 6 transfer the blended soup back to the original soup pot and warm over low heat until heated through. serve hot.