3 to 4 potatoes
3 carrots
1 bunch of leeks
2 sticks celery
2 oz. butter
Marjoram
Pepper, salt (optional)
Pinch of paprika
6 c. beefstock (I use College Inn canned)
Fresh chopped parsley

Peel potatoes and rinse vegetables; cut into small cubes or strips. Heat together with beefstock, add fat and seasonings and cook 30 minutes uncovered. Slightly mash potatoes to make soup creamy. Sprinkle with fresh parsley. ENJOY!