Add the chicken stock or broth, 1/2 cup milk, salt and pepper. Reduce heat to low, cover, and cook until the vegetables are tender and potatoes are soft.

Mash the potatoes and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. Be sure the soup has cooled for 15 minutes before processing in a food processor.

When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.

Serves 6.

Submitted by: CM