Chunky Potato Leek Soup with Rosemary

Enjoying my produce this week. It is the season for rosemary, leeks and potatoes.  If you are like me, you love potato leek soup. I usually whip out my immersion blender and turn it into a creamy soup. But lately I've been leaving it chunky. And I like it! Here is how I made it and it was delicious. To make it vegan, leave out the butter and use vegetable broth.


Chunky Potato Leek Soup with Rosemary


1 T olive oil
1 T butter
3 leeks, white section only, cleaned and sliced thin
about 5 medium size potatoes, I used red and Yukon Gold, cut into 1/2 inch dice
4 to 6 cups of water - just enough to cover everything
3 t of Better than Bouillon or to taste
salt and pepper to taste
squeeze of lemon or lime
1 T minced rosemary

Heat the oil and butter over medium heat. Add the leeks and saute until soft. Add the potatoes and cook briefly, stirring so they don't stick. Add water and bouillon and bring to a boil. Reduce heat, cover and simmer until potatoes are really soft, about a half hour. Taste.  Add salt or bouillon if needed, and lots of pepper and squeeze of lemon or lime. I love potatoes with lemon, brightens them up. Sprinkle on rosemary just before serving.