Light Potato and Leek Soup

Ingredients

• leeks, white parts only
• clove sgarlic, minced
• tablespoon ssalted butter
• medium russet potatoes, scrubbed and slice d
• cup svegetable broth
• teaspoon Italian seasoning
• 1/8 teaspoon dried rosemary
• 1/2 cup fat free half-and-half
• pinch ground black pepper to taste

Instructions

1. Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
2. 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.
3. 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.