2 c. chopped celery
1 med. onion, chopped
1 med. potato, peeled & chopped
4 tbsp. butter
1 c. chicken broth
1/2 tsp. celery salt
1-2 c. light cream
Parsley or chives, optional

Melt butter in saucepan. Saute onion, celery and potato until soft. Add chicken broth and celery salt. Cover and simmer 30 minutes. Remove solids with slotted spoon and puree in blender or processor. Return to stock. Add enough cream for desired consistency. Heat and serve. Garnish with chopped parsley or chives. When blender is used for pureeing, add small amount of stock to solids, in container, this helps to liquify. Serves 4-5.