dice up yukon gold potatoes, some yellow onion, parsnips, carrots, and celery. mince a garlic clove. heat up 1 tablespoon of butter and olive oil. cook the vegetables until onion is soft and the other vegetables are lightly browned. add chicken stock. salt and pepper to taste. lower heat to a simmer and cook until the potatoes are done. mix a tablespoon or so of flour with a little milk. mix into the soup, stir until thickened. adjust seasonings. serve with crisp bacon and cheddar cheese.