1 1/2 c. sliced celery and leaves
1/2 c. chopped onion
1/2 c. sliced carrots
1 c. diced potatoes
1/2 tsp. minced garlic, or powder
1/2 tsp. salt
1 tsp. curry powder
2 c. chicken broth (bouillon)
1 c. half and half

In medium saucepan, place celery, onion, carrot, potatoes, garlic, salt, curry powder, and 1 cup of chicken broth. Bring to a boil. Reduce heat and simmer covered until vegetables are tender. Pour into blender; blend until smooth. Return to saucepan. Add half and half and remaining 1 cup of chicken broth. Stir well and heat only until hot - do NOT boil.