Rosemary Potato Leek Soup



Active: 15 minutes                                                                                                                                       Inactive: 20 minutes


1 tablespoon coconut oil

1 pound of red potatoes with skin left on, cut into 1/4 inch cubes

1 large yellow onion diced

3 large cloves of garlic

2 cup of leeks sliced (white and light green parts only)

6 cups of vegetable broth

2 tablespoons nutritional yeast

1 teaspoons of salt

1/2 teaspoon rosemary

Yields: about 8 cups

Saute onions and garlic in coconut oil over medium high heat for about 5 minutes or until translucent. Add leeks and saute for 5 more minutes. Add broth and potatoes, bring to a boil. Reduce heat to simmer, cover and let cook for 20 minutes or until potatoes are nice and soft. Let cool enough to put in the blender and add salt, nutritional yeast and rosemary. Roughly blend so there is still some texture. Serve and enjoy!

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