|10 min||1 h||10|
|8 medium||Carrots (peeled)|
|2 large||White onion (peeled)|
|6 large stalk(s)||Celery|
|2 medium leek(s)||Leek (trimmed & thoroughly washed)|
|4 small potato||Sweet potato (scrubbed, but not peeled)|
|1 bunch||Parsley, fresh (coarsely chopped)|
|4 tsp||Thyme, fresh (or 2 teaspoons dried)|
|2 leaf||Bay leaf|
|2 tsp||Sea salt, fine (or more to taste)|
|2 tsp||Peppercorn (whole)|
|16 cup||Water, filtered|
Chop carrots, onions, celery and leeks into 1- to 2-inch chunks; leave the potatoes whole.
Combine the vegetables with the remaining ingredients in a soup pot or stock pot.
Bring to a boil. Reduce heat to maintain a simmer and simmer for 1 hours. Strain the broth through a colander, then once more through a fine sieve.
If the broth tastes weak, pour it back into the pot and simmer until reduced to a flavor you prefer, 20 to 30 minutes more.