Potato Leek Soup

4 Tbsp canola oil, to cover bottom of pot
4 cups diced celery, with greens
2 bunches leeks, washed and diced
1 large sweet onion, diced
6 tsp fresh thyme
4 tsp sea salt
2 tsp ground black pepper
96 oz chicken broth
5 lbs potatoes, peeled and cubed
2 cans evaporated milk

Makes 15 1-1/2-cup servings

Coat bottom of stock pot with canola oil. Wash celery and chop, including greens, and add to pot. Cut leeks in half, discard greens, slice leeks length-wise and wash thoroughly; chop and add to pot. Add thyme, chopped onion, sea salt and pepper. Saute while peeling and chopping potatoes. Add chicken broth and potatoes to pot, cook until potatoes are tender. Using immersion blender, puree until smooth. Add evaporated milk, blend. Heat through and serve. Do not put cover back on pot once milk has been added. Shredded sharp cheddar makes a nice added touch, but is not included in the recipe/nutrition calculations.

Number of Servings: 15

Recipe submitted by SparkPeople user CHELENO.