Ingredients

The following ingredients have 5 Servings
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 leeks, white and light green portion, chopped (you make this Leek Greens with Bacon with the tops)
  • 3 carrots, peeled and chopped
  • 1 or 2 cloves garlic, minced (see note)
  • 4 cups vegetable broth (or chicken broth if you aren’t seeking a vegetarian soup)
  • 1 cup water
  • 3 medium yellow potatoes, peeled and chopped (about 3 to 3 1/2 cups chopped potatoes
  • 1/2 teaspoon dried rosemary
  • salt and pepper to taste
  • 1 tbsp parsley, minced
  • 1 cup peas (optional, thawed if frozen)
  • shredded cheddar cheese for topping – have about 1/2 a cup ready with more available if needed
  • toasted bread for serving

Instruction

  • heat the olive oil in a large soup pot on medium heat. Add the onions, and sauté until they begin to soften.
  • followed by the carrots. Cook for a few more minutes, then add the garlic.
  • Stir in the broth and water. Add the potatoes and the rosemary. Raise the heat until the liquid begins to boil. Lower to medium low to maintain a steady simmer.
  • for at least 30 minutes. Stir occasionally, and adjust the heat slightly to keep the soup simmering.
  • when the vegetables are good and soft. We like to use an immersion blender to gradually purée the soup into a nice creamy consistency. Alternatively, you could transfer the soup in batches to a food processor or blender to purée it.
  • Keep the puréed soup on low heat as you get ready to serve.  Add salt and pepper to taste. Stir in the peas if using, and give them a few minutes to heat. Ladle the soup into a bowl, and top with a bit of shredded cheddar cheese and parsley. Serve with some toasted bread and enjoy!