• 1/2 onion, chopped
• two stalks celery, chopped
• one carrot, peeled and diced
• the stalks from one bunch broccoli, chopped fine
• three bay leaves
• two potatoes, peeled, and cut into 1/2 inch cubes
• one can chicken stock (or 1 cup water)
• 2 cups milk
• about one cup of broccoli flowerets (use the rest for stir fry)

1. Saute the onion, celery, and carrot, and broccoli stalks in a heavy saucepan with a little butter, cooking oil, or bacon grease.
2. When the onion looks transparent, add the potatoes, bay leaves, and chicken broth or water
3. Let the vegis simmer for about 1/2 hour, then let them cool slightly.
4. Remove the bay leaves, and lightly puree the mixture in a blender or food processor. IMPORTANT! Don't overdo this or your soup will be sticky. If you don't have a blender or food processor, you can mash everything with a potato masher.
5. Return soup to pot, and add the milk and broccoli flowerets.
6. Gently reheat until warm. Add salt and pepper to taste.

Potato soup need a fair amount of salt, since potatoes are high in potassium, which replaces sodium in chemical reactions. (Remember the periodic chart?) This is useful if you oversalt a soup: you can correct the taste by simmering a potato in the soup for a while. (pull the potato out before serving.