Rustic Leek And Potato Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large leeks, trimmed, rinsed and sliced
• 1 large garlic clove, minced
• 2 large potatoes, diced medium
• 3 1/4 cups water
• 2 large vegetable bouillon cubes
• 2 pinches dried rosemary (optional)
• salt
• fresh ground black pepper

1. Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
2. Add garlic and saute 1 - 2 minutes longer.
3. Add potatoes and 3 cups water.
4. Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
5. Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
6. Mash with a potato masher until the soup has a coarse, rustic texture.
7. Serve with more black pepper.
8. Variations:
9. - Add half a teaspoon of dill instead of the rosemary.
10. - Add a carrot or two.
11. - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.

olive oil, onion, leeks, garlic, potatoes, water, vegetable bouillon cubes, rosemary, salt, fresh ground black pepper

Taken from www.food.com/recipe/rustic-leek-and-potato-soup-404249 (may not work)