2 large leeks, trimmed and washed 2 large carrots, sliced 2 large celery stalks, sliced 2 large yellow onions, sliced 3 garlic cloves, unpeeled 3 fresh parsley sprigs 2 fresh thyme sprigs 1 bay leaf 8 cups water 1/2 teaspoon white peppercorns Salt
Slice white part of leek and place in stock- pot (reserving green tops). Add carrots, celery, onions and garlic to stock-pot. Tie reserved leek tops, parsley, thyme and bay leaf with kitchen string. Add to stock-pot along with water.
Over medium heat, slowly bring liquid to a simmer, skimming off any froth that may rise to surface. Add white peppercorns and continue to simmer for 1 to 1-1/2 hours.
Strain stock. Season to taste with salt. Let cool to room temperature. Cover tightly and refrigerate or freeze. Stock may be refrigerated for several days or frozen for up to 6 months.