Recipe(tried): Homemade Potato Soup (with vegetables)

POTATO SOUP

(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 -3 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 then cook on medium-low until potatoes are tender.

Remove bay leaf. Add a "dash" of milk. The amount of milk I add depends upon how thick or thin I want the soup.

(Note: I put the milk in after I remove the bay leaf because sometimes I use my potato masher to "thicken" the soup. You can also thicken your soup using instant mashed potatoes or left-over mashed potatoes. Or, make a roux using 2 tablespoons butter, and 2 tablespoons of flour. Add these items and stir constantly to make certain they are blended. Add a small amount at a time depending upon how thick you want your soup.)

Tips: I tend to cook my soups all day so the multiple flavors blend and the soup becomes naturally thick. I chop some of the vegetables small so they become the thickener for the soup. Chop some of the vegetables larger so they cook down to bite-size by the time the soup is finished. And, if you do not want to cook the soup all day, another great way to thicken soup is by using instant mashed potatoes or left-over mashed potatoes. Works every time and guaranteed no lumps!