2 large chopped onions
¼ pound butter
4 large chopped carrots
½ small chopped turnip
6 large stalks celery and leaves, chopped
4 large chopped potatoes
6 sprigs minced parsley
1 small bay leaf
¼ teaspoon dried thyme
1 tablespoon salt
⅛ teaspoon pepper
3 quarts water
salt and pepper

In a large kettle over medium heat, sauté the onions in the butter until translucent, about 5 to 7 minutes.  Don't let them brown. 

1. Add remaining ingredients, bring to a boil, cover, lower heat, and simmer 1½ hours or until potatoes have almost disintegrated.  Soup will be thick.

2. Add salt and pepper to taste.

To Serve: Ladle into big bowls.
 

Add almost any leftover, solid or liquid, to stretch.
 

Taste better the second day!!!