Easy RUSTIC Potato-Leek Soup

2 Leeks trimmed, cleaned and sliced
1 Sm Red Onion, peeled and sliced
1 lb potatoes cubed (peel is left on)
1 sm carrot minced
1 tsp tamari
1 tsp Worcestershire sauce
1/4 - 1/2 c dry sherry
1 can Cream of Chicken Soup
2-3 Cans of water
1 smallish bay leaf
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp salt
1/4 tsp oregano
1/4 tsp parsley flakes
Olive Oil
Butter

In Medium size soup pot, coat bottom with about 2Tbsp Olive Oil and 1 Tbsp butter
Add Onion, Leek and Bay and salt. Sweat, stirring occasionally until it is beginning to turn color.
Add a splash of sherry to deglaze pot and let it completely evaporate
Add the rest of the sherry - go light if your not sure about this flavor- the potatoes,the can of soup, and the water, the carrot, Worcestershire sauce and tamari.
Stir to combine
Add white and black peppers.
Let the soup cook for a good hour at a gentle simmer.
Add the herbs (and any additional ones you like) and cook for another 20 minutes.

Serve with warm crusty bread.