Rustic Leek And Potato Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 large leeks, trimmed, rinsed and sliced
1 large garlic clove, minced
2 large potatoes, diced medium
3 1/4 cups water
2 large vegetable bouillon cubes
2 pinches dried rosemary (optional)
salt
fresh ground black pepper

Preparation

Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
Add garlic and saute 1 - 2 minutes longer.
Add potatoes and 3 cups water.
Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
Mash with a potato masher until the soup has a coarse, rustic texture.
Serve with more black pepper.
Variations:
- Add half a teaspoon of dill instead of the rosemary.
- Add a carrot or two.
- No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.