Date: Wed, 29 Jun 2016 | Source:
- 2 leeks, sliced into 1 cm thick rounds
- 1 onion, diced
- 3 cloves garlic, minced
- 3 large potatoes, peeled and diced
- 4 cups vegetable stock
- 1-2 tsp rosemary
In a pot, sauté leeks and onions with salt for about 5 minute.
Add garlic and cook one more minute.
Add potatoes and vegetable stock, cover and bring to boil on high heat. Reduce the heat and simmer for 20 minutes.
Add rosemary and blend with an immersion blender.