Happy Saturday friends! Hope you are staying warm this weekend. I have the perfect recipe to share. I made a delicious Rosemary Potato Leek Soup. If you are looking for a new soup to make, then look no further. The best part about this soup is it’s dairy free! The rosemary gives this soup the perfect amount of flavor that isn’t too overpowering. It has the perfect velvety smooth texture. This is the perfect soup for winter. Have a great weekend!

Rosemary Potato Leek Soup

Serves: 6

Ingredients

7 red potatoes, peeled and chopped

2 leeks, white part cut in half length wise, then chop cross

1/2 white onion, chopped

2-3 garlic cloves, chopped

1-2 sprigs rosemary

1 1/2 containers chicken broth

Olive oil

Crushed red pepper flakes (optional)

Salt

Pepper

Directions

In a soup pot over medium-high heat add olive oil, leeks, onion, garlic, salt and pepper. Stir until fragrant or until leeks are softened (not browned). Add in crushed red pepper flakes and continue to stir. Add chicken broth, potatoes and rosemary to pot. Increase heat to high and boil. Reduce heat to low and simmer for about 15-20 minutes. Make sure potatoes are fork tender. Remove rosemary at this point. Once potatoes are tender, use an immersion blender to blend soup. Adjust seasonings accordingly. Alternatively, you can blend soup in a high powered blender. Garnish soup with scallions, bacon or even leeks. Enjoy!