Mennonite Leek Soup - cooking recipe

Ingredients

3 quarts water
4 chicken bouillon cubes (or chicken stock)
3 cups leeks, chopped (include green tops)
3 cups potatoes, peeled and chopped
3 cups carrots, chopped
2 celery ribs
1/2 teaspoon savory
1/2 teaspoon marjoram
1/4 teaspoon rosemary
1 teaspoon parsley
salt and pepper

Preparation

Bring chicken stock to boil.
Add leeks, potatoes, carrots and celery.
Simmer 30-45 minutes until veggies are soft.
Add seasonings and simmer another 30 minutes.
Puree in batches in blender.
Serve hot or cold.