¼ c. diced onions
¼ c. finely chopped celery
2 TBS. butter
1–14 oz. can chicken broth
1 tsp. salt
dash of pepper
2 cups cubed raw potatoes
1½ cup light cream (or evaporated milk)

Sauté, onions and celery in butter. Add chicken broth, salt, pepper, and potatoes. Cover and bring to a boil. Reduce heat and boil gently until potatoes are tender. (abt.20 min.) Add milk, and light cream. (If you want smooth soup just put it in the blender) Serves about 5.