Ingredients:
4 cups vegetable stock
3 russet potatoes, peeled and cut into large pieces
2 leeks (white and light green parts only), thoroughly washed and sliced
2 stalks celery, roughly chopped
1 bay leaf1 t Italian seasoning
Salt and freshly ground pepper
11/2 cups half and half or whole milk
Directions
Put the vegetable stock, potatoes, leeks, celery, bay leaf and Italian seasoning in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. Mash the potatoes until they are the desired bite-sized pieces. Add the milk and simmer until the soup has thickened, about 20 minutes. DON"T BOIL. The milk will curdle so don't do it!
