leek soup

1 T. oil

1 large onion

3 large leeks, cleaned and sliced

3 zucchini, sliced

1 tsp. salt

1/2 tsp. white pepper

5 potatoes, cooked and mashed

6-8 cups water

In a 6 quart pot, Saute onion in oil until transparent. Add leeks, zucchini, salt and pepper. Saute another few minutes. In another pot, cook potatoes in water for 30 minutes, or until soft.Add potatoes with some of the water to the leek mixture.Using an immersion blender, blend all ingredients with water until smooth.Simmer for 15 minutes. Add water for desired consistency.