Potato Leek Corn Soup
4-6 tablespoons olive oil
4 large leeks, chopped
2 pounds carrots, peeled and chopped
5 pounds potatoes, chopped
2 (14 1/2 ounce) cans corn
salt, to taste
3-5 bay leaves
1. In a very large pot, coat the bottom with oil. Heat the oil and add the leeks; cover and sauté for about 5 minutes. Add carrots; cover and sauté for 5-8 minutes. Add potatoes; cover and sauté for 5-10 minutes.
2. Add the corn and salt, and cover the veggies with water. Add the bay leaves.
3. Cover and bring to a boil then simmer for 30-60 minutes, or until potatoes are soft.