Leek and Oatmeal Soup

4 cups of vegetable broth
1 potato, diced (peeled or well-scrubbed and un-peeled, your taste)
2 or 3 (your taste) medium carrots, diced
1 leek, thickly sliced and properly cleaned
2 1/2 cups of rolled oats
Salt to taste
Freshly ground black pepper to taste
Parsley, minced

Bring the broth to the boil in a large pot. Add the potatoes, the carrots, and the leeks.

Cook for 25 minutes.

Add the rolled oats and cook for another 10 minutes until the soup becomes thick.

Add salt and pepper to taste.

Sprinkle each serving with some minced parsley.