1 tbsp. butter
1 med. onion, peeled and chopped
3 lg. potatoes, sliced
6 c. chicken broth
1/4 tsp. celery seed
Salt and pepper to taste
Buttermilk or extra broth if desired for thinner soup

Over moderate heat, melt butter and stir in onions. Cook about 5 minutes. Add potatoes and broth. Bring to a boil; reduce heat to moderate and simmer, stirring occasionally, until potatoes are done. Add celery seeds and cook about 5 minutes longer. Gently whisk with balloon whisk until soup becomes a little smoother. Season with salt and pepper. If not using immediately, add a little buttermilk or more broth as soup thickens as it stands.