Irish Root Soup

Directions

1. In a 6 quart pot, heat olive oil over medium heat. Add onion, leeks, garlic, celery, salt and pepper; sauté until onions are tender (7-10 minutes).
2. Add prepared vegetable stock and potatoes to sautéed vegetables. Bring to a boil.
3. Reduce heat to medium and continue to cook until potatoes are soft (15-20 minutes).
4. Remove from heat and transfer ½ the soup to a heat proof blender, filling no more than half way. Hold blender lid down with tea towel (contents are extremely hot- may need to vent lid). Pulse blender to start and then purée until smooth. Transfer puréed portion back to pot with remainder of soup.
5. Return soup to stove top over medium heat. Add carrots and green onions to soup and continue cooking over medium heat until carrots are soft (10-15 minutes).
6. Serve warm with your favourite bread.
   Yields 6-8 portions