Creamy Irish Potato Soup
2 tablespoons butter
4 green onions, sliced
1 stalk celery, sliced
1 3/4 cups chicken broth
1/8 teaspoon pepper
3 medium potatoes, peeled, sliced 1/4 inch thick
1 1/2 cups milk
In saucepan, heat butter. Add onions and celery. Cook until tender. Add broth, pepper and potatoes. Heat to a boil. Cover. Cook over low heat for 15 minutes, or until potatoes are tender. Place half of broth mixture and half of milk into blender. Cover. Blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through.
Makes 5 servings.