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1 tbsp oil

2 Leeks

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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Potato Leek Soup
Potato Leek Soup