Cheesy Potato Soup

Saute diced onions, carrots and celery in butter until onions become transparent. Place this mixture in a stock pot with cubed potatoes (I use new red potatoes with skin on for this recipe). Spice liberally with garlic and onion powder and bay leaves. Cover veggies with water, cover pot and simmer for about 1 hour, or until veggies become mushy. Let cool for 1/2 hour; remove bay leaves and mash the mixture to mush consistency. At this point, add milk to make a thick soup and slowly bring back to temperature; add coarsely grated white cheddar cheese, melt cheese and serve with a sprig of parsley and sprinkling of grated cheddar.