Instructions: In 4-quart sucepan, melt butter over medium heat. Add onion and saute 3 minutes. Add potatoes, broth, and bay leaf. Cover partially and het to boiling over high heat. Reduce heat to low; cover and simmer potatoes until tender-about 15 minutes. Discard bay leaf.

Stir parsley, salt, and pepper into potato mixture; cook until parsley wilts. Remove from heat and stir in milk and Worcestershire sauce until well mixed. In blender, puree potato mixture in batches until pal green and flecked with bits of parsley. To serve, reheat soup, or transfer to container and refrigerate for later use.

Just before serving, reheat soup, if necessary, and ladle into serving bowls. Sprinkle with chives, if desired.

NOTES : This creamy, pale-green soup makes a colorful first course or a fresh-tasting accompaniment ot a sandwich.

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