Two of Everything Soup

• 2 medium-sized leeks
• 2 medium-sized carrots
• 2 medium-sized potatoes

Into a large saucepan put the potatoes and carrots cleaned and cut into inch-square pieces, and the leeks, including all the good green parts, cut in inch-long slices. Pour on enough boiling water to cover the vegetables by half an inch. Add ½ teaspoon salt. Cover the pan and simmer the soup for three-quarters to one hour, or up to two hours or more if you want to go out, but it must cook very