Irish Potato and Leek Soup

Ingredients

• 2 tablespoons vegetable oil
• 2 cusp leeks, chopped
• 2 stalks celery, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, coarsely chopped
• 4 cups vegetable stock or water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1 1/2 cups light cream
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh tarragon, chopped

Instructions

1. In a large saucepan, heat the oil and add the leeks, celery, onion and garlic.
2. Sauté over medium heat for about 7 minutes, until the vegetables are soft.
3. Stir in the vegetable stock or water, potatoes, salt, pepper and thyme; bring to a boil. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
4. Add the light cream and herbs and return to a light simmer, stirring occasionally.
5. Remove the soup from the heat and let sit a few minutes before serving.
6. To thicken, either mash the potatoes against the side of the pan with the back of a spoon or puree batches of the soup in a blender or food processor.
7. Serve with warm bread.