Potato Leek Soup

Makes 3 servings.

Ingredients:
2 T canola oil
2 1” diameter leeks, white part only, thoroughly cleaned and chopped
3 cloves crushed garlic
2 cups heated water
2 vegetable bouillon cubes
3 potatoes, chopped in to 1 cm cubes
1 t salt
1/2 t black pepper

Directions:
Saute leeks and garlic in canola oil on medium heat in large pot until leeks are tender, stirring regularly, for about 10 minutes.
Dissolve bouillon cubes in heated water and pour in to mixture. Then add potatoes, salt and pepper and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, until potatoes are soft, about 20 minutes.
Put mixture in blender and puree.
Reheat gently in pot if needed.