An all-time favorite that can be used as the base for many other soups. As an example, leftover cooked broccoli, asparagus, carrots or practically any favorite vegetable could be put into the blender with a cup of the chicken broth and a nice creamy broccoli or other type soup would be the result. Serves 6.

4 c. chicken broth
1/2 tsp. salt
4 med. sized all-purpose potatoes
3 yellow onions, chopped
3 fresh leeks, chopped or 1 additional onion, chopped
1/2 tsp. chervil
2 tbsp. parsley, finely chopped
1/2 c. whipping cream (optional)
1 tbsp. butter

Bring chicken broth to simmering point and add salt. Peel potatoes and cut into eighths. Add potatoes, onion and leeks to broth. Cover and simmer for 20 minutes. Mash potatoes into the broth, using a potato masher to form smaller pieces of potato. Add chervil, parsley and whipping cream. Simmer five more minutes. Add butter and serve hot.