Potato-Leek Soup

This comes from an Italian cookbook of mine. I tend to cut back on the water/broth and make it much thicker - but then, I’m not a soupy person, I like stew.

1tbsp olive oil; 2 leeks, white and green parts sliced into thin wheels; 2 cups chopped onion; 2 cloves garlic; 2 large potatoes, diced; 4 cups veggie broth; 2-3 tsp fresh rosemary leaves; 1 cup barley

Heat a large soup pot over medium heat and sautee leeks and onion for 5 minutes. Add garlic, sautee another minute. Add potatoes, barley, veggie stock - reduce heat, simmer 30 minutes. Serve.