1 c. sliced celery
1/2 c. chopped onion
1/8 tsp. pepper
1 can chicken broth
1/4 c. water
4 c. cubed potatoes
1 c. carrots, cut into julienne strips
3 tbsp. butter

In 10" skillet over medium heat, in hot butter, cook celery and onion until tender. Add broth, water, potatoes, carrots and pepper to skillet. Heat to boiling. Reduce heat to low. Cover, simmer for 15 minutes or until potatoes are tender. Uncover; over medium heat, simmer 5 minutes or until broth is slightly thickened.