Leek and Potato Soup

• 6 leeks, sliced crosswise 1 inch thick
• 6 large potatoes, peeled and cut into chunks
• 12 lb fresh pumpkin, peeled and cut into small pieces
• 1 medium carrot, cut crosswise into 4 pieces
• 14 cup olive oil
• salt, to taste
• 12 lb salt cod fish (see Note) (optional)

1. In a large saucepan or stockpot, bring 8 cups of lightly salted water to a boil over medium-high heat.
2. Boil the leeks for about 10 minutes, until they are fork-tender.
3. Add the potatoes, pumpkin, carrot, and, if you like, codfish, and boil gently over medium heat for about 20 minutes longer, until the potatoes are tender.
4. Add oil and salt (be careful with the salt if you are using salt cod), and cook, stirring, for about 1 minutes, until oil is well incorporated.
5. Ladle the soup into shallow soup bowls, and serve.
6. Note: To reduce the saltiness of salt cod, soak the fish in cold water in the refrigerator for 24 to 36 hours, changing the water about every 8 hours.

leeks, potatoes, fresh pumpkin, carrot, olive oil, salt, salt

Taken from www.food.com/recipe/leek-and-potato-soup-313210 (may not work)