Creamy Potato-Leek Soup

Happy Fall everyone! I hope that everyone had a great Thanksgiving! We enjoyed our organic turkey very much. It was a hit!
As the leaves start to fall and the air is crispier I start craving homemade soup. There is nothing better after a long day to have a bowl of soup. My mom used to make potato-leek soup when I was a kid and it could erase any bad day. It was if it had magical powers. This soup is great because it can be made days before and can be eaten at lunch with a sandwich or dinner as a starter. I hope you will enjoy this recipe as much as I am enjoying it!

Yours in organic living
Sarah



Creamy Potato-Leek Soup

Makes a perfect cozy fall supper.
Serves 4-6
INGREDIENTS
1 tablespoon extra-virgin Olive Oil.
2 Leeks. , white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow Onion.
1/2 teaspoon Sea Salt.
3 cloves Garlic. , minced
2 large Potato. (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups Vegetable Stock.
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the 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 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.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 - 6.