Irish Root Soup
This vegetarian-friendly Irish soup with potatoes, carrots, and leeks is made with vegetable stock.
Melt the butter in a large stockpot over medium heat; cook and stir the onion leeks garlic and celery in the melted butter until tender about 10 minutes.
Pour 4 cups vegetable stock into the stockpot; add the potatoes.
Bring the mixture to a boil reduce heat to medium-low and cook the mixture at a simmer 20 minutes.
Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.