Recipe(tried): Homemade Potato Soup with many veggies

POTATO SOUP (One of my personal favorites)
(Note: I frequently add chopped turkey ham to this recipe.)

1 tablespoon olive oil
3 large potatoes peeled and cut as if for mashed potatoes
1-2 cups mushrooms
2 large celery or bok choy stalks chopped
1 medium carrot shredded
1 medium onion chopped
1 bay leaf
1/2 tsp allspice
dash of chervil (just before serving)
salt and pepper to taste
2 cans (14 1/2 oz. each) vegetable or chicken broth

Heat olive oil in stock pot, add onion, carrot, mushrooms, celery/bok choy, and saut until translucent. Add potatoes, spices and broth.

If needed, add enough water to cover
everything with water. Cover, bring to a
low boil and cook until potatoes are
tender.

Remove bay leaf. Add milk according to how thick or thin you like your soup.

If your soup is too thin, use instant mashed potatoes. Or, make a roux using 2 tablespoons butter, and 2 tablespoons of flour. Or mix some cornstarch with water and slowly add to your soup. Add a small amount at a time depending upon how thick you want your soup. Stir continuously to make sure they are blended.