Ingredients
10 cups vegatable broth
4 small red potatoes, peeled and quartered
2 medium white or yukon potatoes, peeled and quartered
2 bunches parsley, rinsed
4-5 celery stalks
18 oz spinach, pre-washed and rinsed
3-4 medium leeks, split lenghtwise, sliced and triple rinsed
salt pepper to taste
Preparation
Boile potaotes in salted water to fork tender while sauteing other ingredients. In a large frying pan, add a 1/2 cup broth and cook leeks on medium high until tender, about 8 -10 minutes. Pour leeks into blender with additional 1/2 -3/4 cup broth. Pulse about 10 seconds. Pour into a large stock pot and place on low heat. Do the same with celery, parsley and spinach. Add remaining broth to stock pot. Drain potatoes well. Add to stock pot. With a potato masher, mash straight down to break them down into very small chuncks without being creamy like mashed potatoes. Salt and pepper to taste.
