3 fist size 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
Optional: Dash of thyme, marjoram or basil

Scrub the potatoes and cut them into 1 inch chunks. Cook them with leeks, celery, carrot, butter and salt over medium heat until butter is melted and vegetables are coated (5 minutes). Add stock or water, bring to a boil, cover and simmer until potatoes are soft (20 to 30 minutes). May need to add a little extra liquid as it cooks. Remove form heat and puree with milk until smooth in blender or food processor. Add optional herbs, black pepper and heat gently in saucepan, covered until just hot. 4 to 6 servings.