Creamy Potato-Leek Soup

1 T extra virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4 in slices
2 C chopped yellow onion
1/2 t sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound) peeled and cbed into 1/2 inch cubes
4 C vegetable stock
2/3 teaspoons fresh rosemary leaves

Heat 4 qt. soup pot over med heat and add the oil.

Add the leeks, onion and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

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

Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user HILLRUNNER.