2 tb Butter or lard
1    Carrot, peeled & chopped
1    Stalk celery, chopped
1    Leek, cleaned & chopped
3    Sprigs parsley, chopped
1 lg Onion, diced
1 lb Potatoes, peel, wash & slice
2 qt Beef stock (or less)
Salt & pepper to taste
Splash of vinegar
2 tb Chopped parsley

Heat the butter or lard in a 4 qt. soup pot. Place the vegetables,
parsley and onion in the pot and fry in the hot fat until onion becomes
transparent. Add the potatoes and enough stock to cover all the
vegetables.
Add salt and pepper to taste, stir well and cook until potatoes are
tender all the way through and almost done. Remove about a third of the
potatoes from the pot. Mash the remaining two-thirds and return to the pot
for thickening the soup.
Reheat the soup. Test for seasoning, add just a hint of vinegar,
garnish with the 2 tb. chopped parsley and serve.