- 3 lbs russet potatoes, peeled and diced 1"
- 1 bu Leeks, cleaned and sliced
- 5 cloves garlic
- 2 Tbsp olive oil
- 4-5 sprigs of rosemary
- salt and pepper
- 64 oz stock* * stock: I used 1/2 vegetable stock and 1/2 water to keep the soup vegan, but you could also use a good quality (preferably home made) chicken stock.