Creamy Vegetable Soup

Ingredients

• 6 cups vegetable broth
• 3 medium Russet potatoes (or Yukon, about 4 cups roughly diced)
• 1/2 onion (diced)
• 2 leeks
• 2 stalks celery
• 3-4 cloves garlic
• 3 medium carrots
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoon butter

Instructions

1. 1

   Peel the potatoes and roughly dice them into 1 inch cubes. Remove the garlic cloves from the skins. Roughly chop the carrots, celery, leeks, and onion.

2. 2

   Heat a large pot or dutch oven over medium heat. Add the butter or oil. Add the carrots, onion, leeks, celery, and garlic. Saute in the butter for 8-10 minutes, or until softened slightly and beginning to caramelize.

3. 3

   Stir in the potatoes, broth, and seasonings.

4. 4

   Bring the soup to a boil, then lower the heat immediately. Cover and simmer for about 25-30 minutes, until the vegetables are softened through.

5. 5

   Remove the pot from the heat. Blend the soup using an immersion blender until it's smooth.