Leek Soup

• 1 tablespoon olive oil
• 2 leeks, white and light green parts washed and sliced into 1/4-inch slices
• 2 cups chopped yellow onions
• 12 teaspoon salt
• 3 garlic cloves, minced
• 1 large yukon gold potatoes, peeled and cubed into 1/2-inch cubes or 1 lb yukon gold potato
• 4 cups vegetable stock
• 2 -3 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary

1. Heat a 4-quart soup pot over medium heat and add the oil.
2. When oil is hot, ad the leeks, onion, and salt.
3. Saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
4. Add the garlic and stir well.
5. Cook for another minute or so.
6. Add the potatoes and vegetable stock.
7. Cover and bring to a boil.
8. Reduce heat and simmer 20 minutes.

olive oil, leeks, yellow onions, salt, garlic, gold potatoes, vegetable stock, rosemary

Taken from www.food.com/recipe/leek-soup-511483 (may not work)