Leek, carrot and potato soup with sundried tomato

I know it's spring officially, but in some parts of the world it is still cold. And soup = awesome.

No pictures this time - but when I next make this, I will take some and post 'em for you

1/2 leek
1 medium potato
1 medium carrot
1 tbsp sundried tomato paste
2 bouillon cubes
2 cups water
1/4 cup cream or whole milk
Olive oil
black pepper, white pepper, green
pepper, pink pepper, allspice

Chop up everything into roughly evenly sized slices. 

In a pot, heat oil and toss in sliced carrot, leek and potato.cook for 2 minutess, add spices as desired, and the tomato paste. Cook for another 5 mins, then crumble the cubes over and add the water, preferably hot

(At this point, I note that the spices I use are a blend of "Mixed peppercorn" - makes life a lot easier.)

Bring to a simmer, then let cook 15 to 20 min till potatoes are done.

Take off the heat, add the cream and give a few good bllllrs (that is a technical term) with a blender to puree some of it.

You now have a large bowl of soup.  Eat with crusty bread :)