3 tbsp. butter
2 medium onions, chopped
2 celery ribs, chopped
1 carrot, grated
1/2 lb. potatoes
2 cloves garlic
2 to 3 c. chicken stock
1 c. water to cover vegetables in pan
1 bay leaf
1/4 tsp. basil
1 tsp. salt
1/3 c. ham bits (optional)

Saute onions, celery, carrot, and potatoes and garlic in butter for 15 minutes. Cover with 1 cup water; add bay leaf and basil and simmer until vegetables are tender. Remove bay leaf. Mash vegetables. Add hot chicken stock. Season with Worcestershire sauce, paprika, and sherry, if desired.