1. Heat oil in a large stockpot; add onion, celery, carrots and garlic. Cook over medium heat about 15 minutes, stirring often. Add pepper, bay leaf, and 8 cups of the stock. 2. In a separate pan, melt margarine over medium heat. Whisk in flour; cook 10 minutes, whisking occasionally. Add remaining 4 cups stock, whisking to remove any lumps. 3. Add thickened stock to vegetable mixture, increase heat to high and bring to a boil. 4. Reduce to a simmer and cook until vegetables are soft, about 45 minutes. Remove from heat; stir in potatoes. Stir well; cover and let stand for 30 minutes. 5. Salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
