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Potato and Leek Soup

1 Leek (Cleaned and roughly chopped)
3 Idaho Potatoes (Peeled and roughly chopped)
About 1 Pint of Chicken/Veggie Broth (Free Range if possible)
1-2 TBLS Chopped Garlic
1-2 TBLS Olive Oil
1 tsp Oregano
Salt and Pepper to taste

In a large soup pot, warm the oil and add garlic, leeks, salt and pepper. Cook the leeks and garlic until tender (about 10 minutes)  Once the leeks are tender, add potatoes, stir and cover potatoes with broth.  ( You may not need the entire pint of broth for this soup.)  Cover and let cook until potatoes are tender (About 15 minutes) Once the potatoes are tender, add oregano and use an immersion blender to completely puree the soup.  (You can also use a regular blender, just add the soup in batches.)  Enjoy!