Roasted potato leek soup

40 pounds potatoes
3 cups oil, olive oil
3 quarts onions/leeks (about 15 pounds leeks- use white and light green only)
1/2 tsp pepper
5 gallons broth (chicken, vegetable)
2 2/3 gallons milk or half and half, can use part white wine
2 cups chopped parsley
3 tablespoons ground nutmeg

4-8 pounds kielbasa, sliced in pennies

OPTIONAL
celery, 2 heads with leaves, diced
1/2 cup chopped rosemary

COMBINE vegetables, oil, spices and rosemary; spread into single layers on sheet pans. Bake in 400ºF-standard oven 40 min. or until vegetables are tender and golden brown, stirring occasionally.

Warm liquids, stir in the vegetables and nutmeg, heat until flavors are well blended. When all is nearly ready, stir in the parsley

Blend soup, in batches, in blender until smooth or desired consistency. Return to stockpot; bring to boil, stirring occasionally, turn down. Stir in the kielbasa.