Creamy Potato Soup

-1 tablespoon extra-virgin olive oil
-2 leeks, white and light green parts washed
and sliced into 1/4-inch slices(optional)
-2 cups chopped yellow onion
-1/2 teaspoon sea salt
-3 cloves garlic, minced
-3 medium potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
-4 cups vegetable stock
-1 teaspoon rosemary

1. Heat soup pot over medium heat and add the oil.

2. Add the onion(and leeks if you so choose), and sea salt and saute for about 3 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add 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 using a blender, puree soup until smooth in consistency. At this time, add the rosemary and continue to puree until the rosemary is blended evenly into the soup. Serve hot with a slice of fresh baked bread and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user GKIM27.