|6 lb potatoes peeled sliced thin|
|2 lb onions sliced thin|
|1 lb leek white portion only sliced thin|
|1 each bay leaf|
|1 tsp peppercorns white crushed|
|4 qt chicken stock|
Combine potatoes, onions, leeks, bay leaf, peppercorns and chicken stock in a heavy soup pot. Bring to a boil, reduce to simmer and cook until vegetables are completely tender. Pass through a fine food mill and cool.