Light Potato and Leek Soup Recipe

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.