1 med. onion, sliced (1/2 c.)
1 sm. rib celery, chopped (1/4 c.)
2 tbsp. butter, butter or chicken fat
2 med. potatoes, thinly sliced
1 (10 3/4 oz.) can chicken broth (1 1/4 c.)
1/4 tsp. salt
1 1/2 - 1 2/3 c. half and half
1/8 tsp. pepper
Snipped chives

Cook and stir onion and celery in 2 tablespoons butter in 3 quart saucepan over medium heat until onion and celery are tender; reduce heat. Stir in potatoes, broth and 1/4 teaspoon of salt. Cover and simmer until potatoes are soft, 30-40 minutes.

Press potato mixture through sieve. Return potato mixture to saucepan. Stir in 1 cup half and half, 1/4 teaspoon salt and the pepper. Heat over medium heat, stirring constantly, until hot and bubbly. At this point, soup can be served hot, if desired. Cover and refrigerate soup at least 4 hours.

Just before serving, stir 1/2 to 2/3 cups half and half into soup. Sprinkle with chives and, if desired, paprika. Makes 6 servings (about 1/2 cup each) cold; 3 servings (about 1 cup each) hot.