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Ingredients

• 2 tablespoons olive oil
• At least 6 cups sliced (1/4" or less) mixed vegetables, including 1 medium russet potato and 1 small, chopped onion. In addition to the potato and onion, I used 2 stalks celery, 2 large carrots, 2 large leeks (white and light green parts only, well rinsed) and 2 medium zucchini. (This was more than 6 cups but you can adjust the liquids.) The larger the pieces of vegetables, the longer the soup will need to simmer before you puree it.

  Description

  Well Rounded Veggie Soup, With Many Layers Of Flavor. You Can Spice It Up Or Down, Hot Or Mild. My Take On A Soup From A Restaurant Called "The Trails" In Duarte, CA. EVERYONE, Including Kids, Asked For The Soup. But They Kept The Recipe A S

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