Last night's potato soup was so delicious I'm not sure how long it'll last -- even the nerdsprout came out later for a cup later that night. Between winging most of it and letting Vogon do the seasoning, all amounts are approximate.

Potato Soup

Chop 2 medium onions and saute with 1 Tbs olive oil in a large saucepan. While onions are cooking, wash and roughly cube (I cut 1 to 1-1/2" chunks) three large baking potatoes. Add the potatoes to the sauted onions, then add water to cover, a pinch of kosher salt and half a bay leaf. Bring to a boil, cover and cook until potatoes are tender -- about an hour over medium-high heat.

When potatoes are tender, remove cover, remove the bay leaf and reduce heat to low. Add 1/2 tsp Better than Bouillon chicken base, let dissolve, add 2/3 c. milk and puree with an immersion blender.

Season to taste -- Vogon added lemon pepper, fresh basil, fresh rosemary, fresh lemon balm and fresh sage that I caught; he'll have to comment with amounts and anything else he added.