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Export 12 ingredients for grocery delivery
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.
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