This soup is great for Fall weather. Easily made vegan with the substitution of vegetable stock. It also freezes well and is easily scaled up for crowds. Perfect as a meal, as a side or starter. Serves 4-6.
3 Tablespoons Extra Virgin Olive Oil
3 Cups sliced leeks, (white and light green parts-discard the fibrous tops)
1 clove Garlic, minced
1 sprig fresh Rosemary, or 1 t dried
6 Cups Chicken (or veggie) stock
1 1/2 pounds Potatoes, skin on, cut into 1” dice (I like to you red potatoes, but if using a heartier variety, like Russets, I recommend peeling)
Salt and Pepper to taste
In a large pot, heat 3 T olive oil. Add the leeks and cook, stirring occasionally, about 3 minutes. Add the garlic & rosemary and cook for half a minute, careful not to burn the garlic. Add the stock, potatoes. Cover and simmer gently for about 30 minutes, until the veggies are fork tender.
Remove from heat. Remove the rosemary sprig. I highly recommend blending with an immersion blender, but a regular blender or vitamix will do as well. Puree until smooth and creamy. Serve with a sprinkle of parsley. I sometimes like to add a dallop of greek yogurt, too!