This recipe is loosely based on the potato soup served in Irish hotels during my high school orchestra trip, but with larger chunks of potato and vegetables because I am too lazy to grate and mash everything.

Ingredients:

• 3 Qts. Chicken Stock (Or boil bones as in our Bare Bones Chicken Soup recipe, or use water if you’re vegetarian or vegan)
• 4 Heads Garlic (Optional if using premade stock, but I like extra garlic)
• 16 Small Russet Potatoes
• 8 Carrots
• 1 Onion
• 2 Leeks
• 1 Bunch Celery
• 8 oz. Grated Parmesan Cheese (Optional if vegan)
• Black Pepper to Taste
• Salt, Thyme, and 1 Bay Leaf (Use only if making your own stock with bones or water)
• If desired, you may also add cooked chicken, ham, or bacon

Instructions:

1. Bring chicken stock to a rolling boil.
2. Separate garlic into cloves and mince into stock. You may also add the bay leaf at this point.
3. Thinly slice unpeeled potatoes, carrots, onion, leaks, and celery. (Note:  Leeks are often a bit sandy, so make sure they are thoroughly washed before use).  Add vegetables to soup and cook until soft.  You may also add cooked meat at this point.
4. After all other ingredients have been added and cooked, add parmesan cheese and black pepper, stirring continuously. Additional salt and spices may also be added at this point, especially if you are using water or boiled bones. 
5. After these are added, taste test and adjust until satisfied.  Serve immediately and enjoy!