3-4 leeks, chopped
thinly sliced potatoes, about 4 c.
1 c. carrots, chopped
2 c. onion, chopped
1 c. celery, chopped
Saute vegetables in olive oil or butter.
Add enough chicken stock to cover 2 in. above vegetables and boil about 1 hour until tender.
Turn heat to low and add 1 c. heavy cream slowly stirring in. Blend in parseley, oregano, rosemary, salt & pepper to taste.
Blend soup in blender in small batches and pour into another pot until all of soup is pureed. Serve piping hot!