I like to get some Parsnip in there.

Usually I get some garlic and onions browning in olive oil. chop the leak and toss it in while I wash and chop the potatoes and parsnip. Then top up with just enough water to cover it and a bit of salt. If I think of it I'll toss a bay leaf or two but be sure to get them out before you blend.

If I'm using bacon I'll take it out of the freezer like an hour or two before I start to cook so its still frozen but not like a rock. I get that chopped up in small bits and frying on med-high for a bit to get the water out and then turn it to lowish so it can cook to really crispy bits. (nothing worse than wriggly chewy bacon in a creamy soup)

Then if I am putting chicken in I'll start chopping that up. I like to chop it small so you can get multiple bits in a spoonful.

Then I'll add some herbs and spices to the potatoes. Rosemary, sage, thyme, oregano, marjoram. Turmeric and lots of black pepper and a few caraway seeds.

Once the potatoes and stuff are cooked I turn off the heat and hit it with a stick blender using milk to keep it from getting too thick.

Then the uncooked chicken and or bacon bits go in. Bring it back up to heat slowly while stirring so the chicken gets cooked but don't let it boil.

Maybe a splash of Worcestershire, a little mustard, and/or some basil pesto. or maybe some cheese.