6 T. vegetable oil
2 c. onions, chopped
2 c. leeks, chopped (white and pale green parts only)
2 c. celery, chopped
1 c. carrots, chopped
1 12 oz. russet potato, peeled, cut into 1/2" cubes
6 c. water
1 t. salt

1. Heat oil in a heavy pot over high heat
2. Add onions, leeks, carrots, and celery
3. Sauté until most vegetables about 20 minutes, or until most vegetables are a deep brown
4. Add potato cubes, 6 c. water and salt and bring to a boil
5. Cover, reduce heat to medium and simmer about 15 minutes, or until potato is tender
6. Working in batches, puree soup in blender
7. Place puréed soup back in pot and heat thoroughly
8. Season to taste with salt and pepper

Serves 6 - 8