2-3 tbsp. canola oil
3 c. (thinly sliced) (white part only) leeks
1 c. carrots and celery (thinly sliced)
6 c. low-sodium chicken broth or use bouillon cubes
4 c. peeled, diced potatoes
1/4 tsp. fresh ground pepper

Heat oil in large saucepan over medium heat. Add leeks, carrots and celery; cook, stir occasionally until tender (but not brown) 10-12 minutes. Add broth, potatoes and peppers. Bring to boil; reduce heat. Cover and simmer until vegetables are very tender (15-20 minutes). Transfer to blender or food processor in small batches and blend until smooth. Sprinkle with fresh parsley if desired.