Ingredients

3 or 3 TBSP vegetable oil
1 thinly sliced leek
1/2 onion, chopped fine
1/2 c sliced carrots
2 potatoes, small diced
4-6 cups low sodium chicken broth
Parmesan cheese

Instructions

Heat oil in large pan, Saute leeks, onion and carrots until tender.
Add potatoes and broth. Simmer until all veggies are tender.
Remove 1/3 of the soup to a large bowl or sauce pan. Using hand blender puree and return to the soup. Season with salt, pepper,(to taste) and 3 Tbsp Parmesan cheese.
Serve with additional cheese

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