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 thyme, marjoram and basil or 3/4 to 1 tsp. each, dried
Freshly ground black pepper

Scrub the potatoes, and cut into 1-inch chunks. Place in a saucepan with 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 stock or water, bring to a boil, cover, and reduce heat to a simmer. Cook until potatoes are soft, 20 to 30 minutes.

Check the moisture level occasionally. You may need to add a little extra stock or water, if it gets too low. When potatoes are tender, remove pan from heat, and puree its contents in milk. Return it to the saucepan. Add herbs. Grind in some black pepper. Add more salt, if necessary.

Heat soup gently, covered, until just hot. Try not to let it boil. Serve right away. Preparation time: 1 hour. 4-6 servings.