Potato-Leek Soup

• 1 pound(s) sweet onions, diced small
• 1 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) finely chopped garlic
• 2  leeks (white parts only), diced
• 5 cup(s) water
• 2 tablespoon(s) Minor's vegetable base
• 1.5 pound(s) Yukon Gold potatoes, peeled and cubed

Directions

1. Saute onions in extra-virgin olive oil until transparent, add garlic, and saute 4 minutes without browning, stirring frequently.
2. Add diced leeks and saute 4 minutes.
3. Add water and vegetable base, bring to a simmer, then add potatoes and simmer until potatoes are fully cooked.
4. Turn off heat and blend with a vertical stick blender until completely pureed.
5. Garnish with chopped parsley or cut chives and serve.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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