I made a small batch of this soup earlier this week but it was so good, that I had to make another batch. This time I made a bigger batch. After Sophie had a bowl for lunch and my four bowls, I put the remainder away, three 32-oz jars.
I am already looking forward to another bowl later!
Potato Leek Soup
9 large russet potatoes, peeled and cubed
4 carrots, peeled and cubed
1 small leek, sliced into half rounds
1 large yellow onion, diced
16 cups of water
dash of sea salt
Add all the vegetables to a large soup pot
Pour in water and turn stove on high
Bring to a boil, then turn down to medium heat
You want the soup to be on a nice low boil, but not a high boil or the bottom will burn
Cook, lid off, stirring occassionally
Continue to cook until well done, about 1 hour 30 minutes
Remove from heat
Using a potato masher, mash some of the potatoes and then stir the soup well
If you don't have a potato masher, you can pour some of the soup into a food processor or blender
Blend well and then add back to the soup pot
**this makes the soup creamy
Serve with sea salt to taste!
Makes about 3, 32 ounce jars :)