butter over medium heat in a large saucepan.
Add the vegetables, cover, and cook for 5 7 minutes,
Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley,
salt and pepper.
Reduce heat to low, cover, and cook until the vegetables are
tender, 25 to 30 minutes.
Discard the bay leaf, and let the soup cool for 10 - 15 minutes.
Transfer to a blender or food processor in batches and process
Heat the puree in a saucepan over medium heat and stir in the
remaining 2 cups of milk.
Serve the soup in bowls and swirl in 1 tablespoon half-and-half
into each serving.
Sprinkle with the chives.