Potato Leek Soup with Rosemary

Explore the rich flavors of potato leek soup with rosemary. This dish blends the soothing textures of tender potatoes with the sweet, mild taste of leeks, all enhanced by the aromatic presence of rosemary. A delightful choice for a comforting meal, this soup is both simple to prepare and deeply satisfying. Enjoy it on a chilly evening to warm up or as a nourishing start to your meal. Pair it with a slice of crusty bread or a fresh salad to round out the dining experience.

Ingredients

• 4 cups potatoes, peeled and diced
• 2 cups leeks, sliced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 2 Tbsp olive oil
• 1 tsp rosemary, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add sliced leeks and minced garlic to the pot. Sauté for 2 to 3 minutes until the leeks are translucent and garlic is fragrant.
3. Incorporate diced potatoes and chopped rosemary into the pot.
4. Pour in the vegetable broth and increase the heat. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer for 20 minutes, or until the potatoes are completely tender.
6. Using an immersion blender, carefully blend the soup directly in the pot until it achieves a smooth consistency.

Keywords: Comfort Food, Winter Dish, Vegetarian, Soup, European

Spice Rack: Rosemary

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