Leek and Potato Soup

2 Carrots
2 Celery stalks
2 Medium onions
1 Pound leeks
2 Cloves garlic
1 3/4 quarts chicken or vegetable broth
1 Pound potatoes
2 Tbsp Olive oil
Salt & Pepper to taste

Peel and roughly slice the carrots.  Slice the celery.  Peel and roughly chop the onions.  Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into 1/4-inch slices.  Peel and slice the garlic.  Put the broth in a saucepan and heat until boiling.  Place a large saucepan on a high heat and add the olive oil.  Add all of your chopped and sliced ingredients and mix together with a wooden spoon.  Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden.  Peel the potatoes and cut them into 1/4-inch dice.  Add the boiling broth to the vegetables.  Add your potatoes.  Give the soup a stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.  Season with salt and pepper before serving.  Serve like this or pulse until smooth using an immersion blender.

Makes 6-8 servings.