1 medium celery knob (substitute 3 to 4 stalks celery)
2 small leeks
2 medium onions
distilled water (to cover vegetables)
1 medium parsley root
garlic as desired
1 1/2 lb. tomatoes or more
1 lb. potatoes

Do not peel any of these vegetables; just wash, scrub them well and cut them coarsely. Simmer them slowly for 2 hours, then put through food mill in small portions; scarcely any fibers should be left. Vary the amount of water used for cooking according to taste and desired consistency. Keep well covered in refrigerator, no longer than 2 days; warm up as much as needed each time.

Note: For recipes which call for soup stock use the liquid from this Special Soup.