Sort ingredients
uberjonas
QR Code
Listen
Pdf
Prepare your toppings and set them aside. ( You can do this ahead and refrigerate)
In a heavy pot or dutch oven saute the leeks or onions with butter or olive oil over medium heat until tender, roughly 6 minutes. Add garlic and rosemary stir for 1 minute. Add potatoes, salt, pepper and broth.
Bring to a boil and turn down to simmer and cook for 15 minutes or until potatoes are fork tender.
Add the milk or cream. With an immersion blender, pulse soup until mostly smooth. Avoid over-blending, as with some potato varieties, this will turn the soup gluey and gummy. Alternatively, blend in batches in a regular blender pulsing until just combined (remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion- blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel.)
Warm the soup back up if needed. Stir in the Greek yogurt or sour cream and serve with all the toppings.