Ingredients

• 2 tablespoons vegetable oil (I use olive oil)
• 2 cups chopped onions
• 1 cup diced celery
• 1 cup quartered and sliced carrot
• 1/4 teaspoon minced garlic
• 1/4 teaspoon white pepper (or black pepper)
• 1 bay leaf
• 12 cups hot rich vegetable stock, divided (original recipe called for beef stock)
• 5 tablespoons margarine
• 2/3 cup all-purpose flour
• 3 large potatoes, peeled, halved lengthwise and sliced thin (I like to dice them)

Instructions

1. Heat oil in a large stockpot; add onion, celery, carrots and garlic. Cook over medium heat about 15 minutes, stirring often. Add pepper, bay leaf, and 8 cups of the stock.

2. In a separate pan, melt margarine over medium heat. Whisk in flour; cook 10 minutes, whisking occasionally. Add remaining 4 cups stock, whisking to remove any lumps.

3. Add thickened stock to vegetable mixture, increase heat to high and bring to a boil.

4. Reduce to a simmer and cook until vegetables are soft, about 45 minutes. Remove from heat; stir in potatoes. Stir well; cover and let stand for 30 minutes.

5. Salt and pepper to taste.