Courtesy of The Candle Cafe Cookbook
4 potatoes peeled and chopped
2 leeks, white and pale green parts only, rinsed and finely chopped
2 large onions, peeled and finely chopped
4 carrots peeled and finely chopped
4 celery stalks, finely chopped
1 tsp dried or 1 tbls fresh parsley
1 tsp salt
ground pepper
1. In a large pot, put 7 cups of water, the potatoes, leeks, onions, carrots, and celery. Bring to a boil and add the parsley, salt, and pepper to taste. Reduce the heat and simmer, uncovered, for 30 minutes, until the vegetables are very tender. Remove from the heat and set aside to cool.
2. Transfer the soup to a food processor or blender and blend until smooth. Return the soup to the pot and gently reheat. Adjust the seasonings as needed and serve immediately.