Heat oil in kettle or Dutch oven at medium heat.
Add leeks and onions.
Sauté for 5 minutes or until softened but not browned.
Add potatoes, carrots, parsley, dill, garlic salt pepper and chicken broth.
Bring to a boil, then reduce heat to low.
Cover and simmer for 35 to 40 minutes, or until vegetables are tender.
For thicker soup, puree one cup of vegetables and mix together with the soup.
For a creamier soup, add 2 cups of milk or 2 cups of cream.
Continue to heat until desired consistency is reached.
Ladle soup into individual soup bowls.
Garnish with green onions and fresh parsley.