Ingredients :

· 6 cups water
· 1 large sweet potato, diced
· 2 to 4 celery stalks, chopped
· 2 large leeks, cleaned and sliced
· 1 large onion, chopped
· 1/2 cup chopped parsley
· 2 to 4 cloves garlic
· 2 bay leaves
· 1/4 tsp. pepper
· 1/8 tsp. salt

Cooking Procedures :

1. Combine all the ingredients in a large pot. Bring to a boil over medium-high heat.
2. Reduce heat to low. Let it simmer, covered, for 1-1/2 hours. Remove from heat. Let it cool.
3. Pour mixture through a strainer, discarding solids. Refrigerate until use.
4. Stock can be kept refrigerated for up to 3 days or up to 6 months if frozen in airtight containers.