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Ingredients

4 each leeks, white parts only 4 cloves garlic, minced 2 tablespoons salted butter 3 medium russet potatoes, scrubbed and sliced 3 cups vegetable broth 1 teaspoon Italian seasoning ⅛ teaspoon dried rosemary ½ cup fat free half-and-half 1 pinch ground black pepper to taste

Nutrition Info

275.1 calories carbohydrate: 48.4 g cholesterol: 16.8 mg fat: 7 g fiber: 6.2 g protein: 6.4 g saturatedFat: 4 g servingSize: - sodium: 458 mg sugar: 8.5 g transFat: : - unsaturatedFat: : -

Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil, reduce heat and simmer for 20 minutes.
Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

4 servings

Delicious and light blend of potatoes and leeks in a vegetarian broth.