Ingredients:
leeks, onions, celery, scallions, parsley, chives, cauliflower-add any of these to taste
2-3 Tbsp butter
6 cups chicken broth
2 1/2 lbs unpeeled potatoes
1/2 cup milk or half & half
one bay leaf

Method:
Stir vegetable/herb mixture into butter over low heat in soup pot. Saute for a few minutes. Add broth and bring to a boil. Chop potatoes into a 1/2-inch dice. Add to broth. Cover and simmer 30 minutes until tender. Remove half the potatoes and mash (or you may mash directly in pot). Return mashed potatoes to pot. Stir in milk. Remove bay leaf and serve, or cool and refrigerate to serve cold.

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