IRISH: Potato Leek Soup

I ate this soup at a vegetarian cooking class at our church.

10 cups potatoes, peeled and chopped
9 ½ cups water
3 TBSP Bill’s Best Chik’nish
1 tsp garlic powder
2 tsp onion powder
2 tsp Vege-sal
2 tsp parsley flakes
1 cup leeks, chopped
Salt to taste
2 cups potato buds

Cook first six ingredients until potatoes are tender. Turn off the heat and keep the pot on the burner. Quickly add parsley flakes, leeks and potato buds and stir gently. Replace lid and let stand for 20 minutes before serving.