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Creamy Potato Leek Soup

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soups low fat nut free vegetarian rosh hashanah lunch

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Ingredients

1 T extra-virgin olive oil

2 leeks, white + light green parts washed and sliced into 1/4-inch slices

1 yellow onion, chopped

1/2-1 t sea salt

3 cloves garlic, pressed

2 large Yukon Gold potatoes (about 1 lb.), peeled and cubed into 1/2-inch cubes

4 cups vegetable stock

1 t dried rosemary

pepper

a few dollops of sour cream, optional

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