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2 tbs. Butter
1 medium Onion, chopped
1 bunch of Celery, chopped
2 medium Potatoes, peeled and sliced
1 Quart Chickenstock
1/2 pint heavy Cream
Salt and ground white Pepper

In a pot melt Butter over medium Heat, sauté Celery and Onions for about five minutes with out browning, add chickenstock and Potatoes, simmer Vegetables until tender. In a Blender puree Soup until smooth, bring back to simmer, add Cream and season with Salt and white Pepper to taste.

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