Irish Potato and Leek Soup

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

In a large saucepan, heat the oil and add the leeks, celery, onion and garlic. Sauté over medium heat for about 7 minutes, until the vegetables are soft.

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.

Add the light cream and herbs and return to a light simmer, stirring occasionally. Remove the soup from the heat and let sit a few minutes before serving.

To thicken, either mash the potatoes against the side of the pan with the back of a spoon or purée batches of the soup in a blender or food processor.

Serve with warm bread.