Ingredients
3 tbsp vegetable oil
2 leeks, thinly sliced (white and light green parts only)
1 celery stalk, diced
1 carrot, diced
1 onicn diced
1-2 cloves garlic, minced
1/2 tsp salt
1/2 tsp thyme
1/4 tsp marjoram
3-4 potatoes, peeled and chopped
3 cups chicken stock
2-3 cups water
Preparation
In Dutch oven, heat oil over medium-high heat; saute vegetables, except potatoes, and seasoning. Let cook for about 8 minutes, until softened.
Add potatoes, stock and water; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
With a hand held blender, puree soup. Taste, and adjust seasoning to suit.
