Cook time: 1 hour, 10 minutes
3 cups water, divided
3 medium garlic cloves, pressed
1 cup celery, finely chopped
3 cup leeks, finely slivered
½ tsp salt, divided
1 tsp ground black pepper, divided
1 tsp onion powder
1 ½ lbs red potatoes, ¼ cubed (about 5 medium red potatoes)
1 tsp fresh thyme, divided
½ tsp fresh rosemary
1.. Place the garlic, celery and leeks in a medium pot with 1 ½ cups of water and bring to a boil. Then turn down to a medium-low heat and allow mixture to simmer for 10 - 12 minutes. About half way through the simmer, add ¼ tsp of salt, ½ tsp of ground black pepper and the onion powder. Mix in well.
2. Add 1 ½ cups of water and potatoes to the pot, and bring the whole mixture to a boil. Then turn down the heat to a medium-low heat and allow the soup to simmer for 35 - 40 minutes
3. Towards the end of the soup's simmer, add ¼ tsp of salt, ½ tsp of ground black pepper, and the thyme to the mixture and stir in well.
5. When the potatoes are soft and starting to break up, but not mushy, the soup is done.
6. Use remaining thyme and the rosemary to garnish each serving.