Winter Vegetable Soup

• 3 large leeks, white parts only, cleaned and sliced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 12 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

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.

leeks, onion, garlic, winter, carrots, celery, russet potato, vegetable stock, bay leaf, thyme, parsley, salt, lowfat milk, fresh ground pepper

Taken from www.food.com/recipe/winter-vegetable-soup-145197 (may not work)