Potato, leek and rosemary soup

Our potato, leek and rosemary soup takes six ingredients, just a little time and only a few $$!

Recipe «Potato, leek and rosemary soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 2 leeks, trimmed, halved, washed, thinly sliced, 3 garlic cloves, crushed, 2 tbsp finely chopped fresh rosemary, 1kg coliban potatoes, peeled, chopped , 5 cups chicken stock, Extra fresh rosemary, to serve .

Ingredients:

• 2 tbsp olive oil 
• 2 leeks, trimmed, halved, washed, thinly sliced 
• 3 garlic cloves, crushed 
• 2 tbsp finely chopped fresh rosemary 
• 1kg coliban potatoes, peeled, chopped 
• 5 cups chicken stock 
• Extra fresh rosemary, to serve 

Instructions

1. Heat oil in a saucepan over medium-low heat. Add leek. Cook, stirring, for 4 minutes or until softened. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.
2. Add potatoes and stock. Increase heat to medium-high. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until potatoes are tender.
3. Process soup, in batches, until almost smooth. Return to pan over medium-low heat. Cook, stirring, for 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Top with rosemary. Serve.