In a large pot on medium heat add the olive oil. Add the chopped leeks and carrots. Let cook until these soften for about 5 minutes.
Once these are softened add the potatoes together with the vegetable stock. Add the thyme and oregano and stir well. Cover the pot and let it cook for about 30 minutes, until the potatoes are fork tender.
As soon as the vegetables are ready. Use an immersion blender or a traditional blender, to blend until smooth. Once the soup is blended season with salt to taste.
Serve topped with olive oil, fresh herbs, black pepper and some chilli flakes, with some crusty toasted garlic bread on the side, if desired.