Vegetable Stock

3 potatoes, chopped (Note: I didn't peel them but you can if you want)
3 carrots, chopped (see above note)
1 onion, peeled and chopped
3 stalks celery with leaves, chopped
1 leek, chopped (use both the green and white parts)
3 stems parsley
1 bay leaf
2 sprigs of thyme
8 cups of water

Saute' onion and leek, using a little water, until tender. Add all
ingredients to 8 cups of water. Heat to boiling, reduce heat to low,
cover, and simmer for 2 to 3 hours.

Source: Based on a recipe from Vegetarian Journal by Mary Clifford.