Potato and Leek Soup

6 large potatoes, peeled and quartered

2-3 leeks, cleaned and sliced

2 sticks of celery, sliced

1 zucchini, sliced

1 clove garlic, crushed

2 parve chicken stock cubes

Salt and pepper

1 tblspn olive oil

Saute leeks in some olive oil for a few minutes. Add crushed garlic and saute for another 2 mins. Add potatoes, zucchini, celery, stock cube and seasoning. Add water, enough to just cover the top of the vegetables. (the less water, the thicker the soup) Simmer for 40 minutes. Remove from heat, cool slightly and puree the soup.