Winter Vegetable Soup

From Martha Rose Shulman. This is best if made with homemade vegetable stock (there are several recipes posted on Zaar).

• Ready In: 1 hr 30 mins
• Serves: 7

Ingredients

• 3  large leeks, white parts only, cleaned and sliced
• 1  large onion, chopped
• 3  garlic cloves, minced
• 1⁄2 lb  winter squash, peeled, seeded, and diced (I use butternut squash)
• 2  medium carrots, chopped
• 1  celery, chopped
• 2  small turnips, peeled and diced
• 1  lb russet potato, peeled and diced
• 7  cups  vegetable stock or 7  cups vegetable broth
• 1  bay leaf
• 1 -2  fresh thyme sprig
• 1 -2  parsley sprig
•  salt, to taste
• 1  cup low-fat milk (optional)
•  fresh ground pepper, to taste

Directions

1. To a large soup pot add the first 9 ingredients.
2. Tie the bay leaf, thyme sprigs, and parsley sprigs together with kitchen twine or tie in a piece of cheesecloth; add to the pot.
3. Bring mixture to a boil; add salt, lower heat, and simmer 1 hour.
4. Remove the bouquet garni; puree the soup in a blender (in batches) or with an immersion blender.
5. Return the soup to the pot; thin with milk as desired.
6. Add in plenty of pepper; taste and adjust the salt (you will need quite a bit to bring out the flavors).
7. Serve warm; garnish each bowl (if desired) with a dollop of yogurt, chopped parsley, or shredded Gruyere.