Purée it smooth if you wish, but Mom generally left a few potato chunks in because she liked the texture. Do peel the potatoes before cooking them.

• 2 small onions, cut into slices
• 1 clove garlic, peeled
• 2 or 3 stalks celery, cut into 1 to 2 inch pieces
• 3 tablespoons butter
• 2 medium potatoes, peeled and cubed
• About two quarts of chicken stock or broth
• 1 ½ cups half-and-half or heavy cream
• 3 tablespoons fresh parsley, chopped (dried parsley flakes are okay, but fresh is better)
• Salt and pepper to taste

Simmer vegetables, potatoes and stock for 30 minutes. Remove from heat, and blend in a food processor or blender until you get the texture you prefer. Return to low heat (do not boil); stir in cream and parsley, then season to taste. At our house, usually served topped with shredded extra-sharp cheddar, a few bits of warm, crispy bacon, and maybe some chives.