by Nancy
1 T. olive oil
2 leeks, white and light green parts, sliced
2 c. chopped onion
1/2 t. salt
3 cloves garlic, minced
1 lb. Yukon Gold or similar potatoes (about 1 lb), peeled and cubed
4 c. vegetable stock
2-3 t. fresh rosemary
Heat oil in soup pot. Add leeks, onion and salt and sauté until onion is translucent. Add garlic.
Add potatoes and vegetable stock, cover and bring to boil. Then lower heat and simmer about 20 minutes. Remove from heat and use immersion blender to blend the soup.
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