Sephardic Leek Soup (Sopa de Prasa)

1/4 cup olive or vegetable oil
10 medium (about 2 lbs) leeks, trimmed, sliced and well-washed
2 large baking potatoes, peeled and grated
OR 3 medium carrots, peeled and grated
1 bunch parsley, chopped
8 cups chicken broth or vegetable broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper (See note)
pinch of grated nutmeg (optional)

Heat the oil in a 6-quart pot over medium heat. Add the leeks and potatoes. Saute until softened, 5-10 minutes.

Add the parsley, broth, salt and pepper, and nutmeg (optional). Bring to a boil. Reduce the heat to low and simmer the contents, covered, 40 minutes, until tender. Serve the soup as is or process in a blender.

Serve warm or chilled. Adjust seasoning before serving..

Note: White pepper is recommended for appearance in white soups. However, freshly ground black pepper is recommended for taste.

Source: The World of Jewish Entertaining by Gil Marks