2 Carrots, sliced thin
1/2 head garlic, peeled
2 onions, diced
4 Tbsp. olive oil
salt and pepper
6 cups chicken broth (strong)
2 potatoes, peeled and cut into 1/2 inch cubes
1. Saute leeks, carrots, onions, garlic, salt and pepper in oil for 10 minutes.
2. Add broth and potato. If the broth tastes too powerful, add 1/2-1 cup water.
3. Simmer about 20 minutes, until the vegetables are soft.
4. Puree in blender.