3 fist-sized potatoes
3 c. cleaned chopped leeks
1 stalk celery, chopped
1 lg. carrot, chopped
4 tbsp. butter
3/4 tsp. salt
1/2 c. stock or water
3 c. milk
Snippets of fresh herbs, thyme, marjoram, basil (optional)

Scrub the potatoes and cut them into 1-inch chunks. Place them in a saucepan with the leeks, celery, carrot and butter. Add salt. Cook the vegetables, stirring over medium heat, until the butter is melted and all the particles are coated, 5 minutes.

Add the stock or water, bring to a boil, then cover and reduce heat to a simmer. Cook until the potatoes are soft, 20-30 minutes. Check the moisture level occasionally. You may need to add a little extra stock or water if it gets too low.

When the potatoes are tender, remove the pan from the heat and puree its contents in the milk. Use a blender or food processor. Make sure the mixture is smooth. Add optional herbs. Heat the soup gently; covered, until just hot.