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1 tbsp oil
2 chopped onions
½ tsp sea salt
3 cloves garlic minced
1 large potatoes, peeled and cubed
4 cups vegetable stock
2-3 tsp fresh rosemary leaves (optional)
Heat 4-quart soup pot on medium heat. Add oil, leeks, onion, salt.
Sautee for 5 minutes. Stir often until onion begins turning translucent.
Add garlic and stir well, cook one more minute. Add potatoes and vegetables stock. Cover.
Bring to a boil then reduce to a simmer for 20 more minutes. Remove from heat, blend 1 cup at a time.
Pour into heat proof bowl and continue until it’s all blended. Transfer back into pot and heat on low until it’s heated throughout.
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