We had a backlog of leeks from our CSA, so this weekend I made potato leek soup following instructions in The Complete America's Test Kitchen TV Show Cookbook (highly recommended). Their soup recipes call for chicken broth and we only cook vegetarian, so I made a veggie broth using items from our refrigerator, freezer, and backyard. I adapted this recipe from Deborah Madison's Vegetarian Cooking for Everyone (our cooking bible).
Spring Veggie Broth
Frozen winter squash
Green parts of leeks
Heat olive oil (2 tablespoons) in a dutch oven. Chop leek parts (I used the tops of 5 small leeks) and rinse well to remove mud. Dice garlic ( 2 cloves) and add to oil with the leeks and squash pieces (I used four 3-inch strips). Add nutritional yeast (1 tablespoon) and salt to taste. When garlic has caramelized (about 5 minutes) add water (two quarts is enough for one large pot of soup), bay leaf, thyme (3 sprigs), parsley (3 sprigs), and oregano (3 sprigs). Bring to a boil, then lower heat to a slow boil and cook uncovered for 3o minutes. Pour through a mesh strainer into a large bowl and taste for seasoning. Add more salt if desired.