3 leeks, white and light green parts sliced and rinsed (rinse well, they are grown in sandy soil!)
6 small Yukon Gold Potatoes, quartered
1 head roasted garlic
2 tbsp olive oil
64 oz low sodium chicken broth
1 large white onion, thinly sliced
2 tbsp fresh rosemary, chopped
salt and pepper to taste
Cut off the top of one head of garlic and drizzle 1 tsp olive oil over top and sprinkle a pinch of salt and pepper. Wrap head in foil and roast in a 375 degree oven for 45 minutes.
Saute onion and leeks in 2 tbsp of oilve oil for 10 minutes at and high heat or until translucent.
Add chicken broth and potatoes and bring to a boil. Reduce to medium-high heat and simmer until potatoes are tender. Turn off heat and add roasted garlic. Puree soup until smooth using an immersion blender. Add rosemary and season to taste with salt and pepper.
Serve with croutons or crusty bread.
This soup can be served hot or cold, I prefer making a big batch on a Sunday and eat on it all week.