Leeky Potato Soup

2 tbs vegetable oil
2 large leeks, thoroughly washed, tough green
discarded, then chopped
1 large onion, diced
1 pound potatoes, peeled and thinly sliced
1 carrot
1 sprig parsley
1 sprig fresh dill
1/2 tsp. salt
1/4 tsp. pepper
4 cups water, or vegetable stock
1 tbs finely chopped fresh chives
1 tbs finely chopped fresh parsley

Heat oil in large pan over medium heat. Add leeks and
onion; saute 5 minutes or until softened but not
browned. Add potatoes, carrot, parsley, dill, salt,
pepper and water or broth. Bring to boiling; reduce
heat to low; cover and simmer 35-40 minutes or until
vegetables are tender. Working in batches if necessary,
puree the mixture in a blender or food processor. Serve
immediately, garnished with chives and parsley.

Makes 6 cups.