POTATO-LEEK SOUP

3 medium potatoes, peeled and cut into bite-sized pieces
2 leeks, chopped
2 medium carrots, peeled and chopped
4 c. water
2 tbsp. cream or half and half
2 tbsp. fresh oregano
2 tbsp. salt
1 tbsp. pepper

place all ingredients except cream in a large pot, bring to a boil, reduce heat and simmer for 20 minutes (or until potatoes are tender).

remove from heat, mix in cream, and allow the contents to cool until the pot is comfortable to handle.

transfer soup to food processor and puree to desired texture.

return soup to the pot and heat.