Step 1

Prepare your toppings and set them aside. ( You can do this ahead and refrigerate)

Step 2

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.

Step 3

Bring to a boil and turn down to simmer and cook for 15 minutes or until potatoes are fork tender.

Step 4

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.)

Step 5

Warm the soup back up if needed. Stir in the Greek yogurt or sour cream and serve with all the toppings.