1.   Chop everything with a sharp knife so nothing gets bruised and finely enough that the flavors really meld.

2.   Cover loosely and let stand at room temperature for several hours to let the flavors meld.

3.   During this extra time, the meat reabsorbs the liquid and the flavors meld and tighten.

4.   Flavors meld best if the soup is made a day ahead.

5.   If you have time, refrigerate for at least an hour in a small jar or other closed container to let flavors meld.

6.   In a remarkably short time, the flavors meld and the starch in the potato naturally thickens the soup.

7.   It allows the flavors to meld without destroying the individual character.

8.   Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.

9.   Pour into a serving bowl and chill in refrigerator to allow flavors to meld.

10.   Taste and adjust seasoning as necessary, and set aside to let the flavors meld.