This is my favorite go-to soup ... it's quick, it's easy, and it's healthy, too!
1 Tbsp olive oil
2 leeks, white & light green washed, sliced ¼-inch slices
2 cup chopped white onions (I use frozen)
½ tsp seasalt
6 tsp minced garlic
1 lb Yukon Gold potatoes, cubed into ½-inch cubes
4 cup vegetable stock, low sodium
2-3 tsp fresh rosemary leaves
Heat a 4-quart soup pot over medium heat and add the oil. Use a larger pot if you want to use more potatoes to create a larger batch!
Add the leeks, onion, and sea salt and saute ~5 minutes, stirring, until the onions turn translucent. Add the garlic and stir, cooking for about 1 minute more.
Add the potatoes and and vegetable stock. Cover and bring to a boil, then reduce heat to simmer and cook for 20 minutes.
Note: If you don't want the skins on, feel free to peel the potatoes. I like the texture it adds to the soup, so I leave the skins on. Just be sure to scrub an wash the potatoes.
Remove the soup from the heat, and use an immersion blender (or food processor) to blend the soup in the pot. While blending, add the fresh rosemary leaves and continue to blend until the soup is free of chunks. Or ... if you're like me, leave some of the soup chunky for texture.