3 med. potatoes, about 1 lb., peeled & thinly sliced
1 med. onion, thinly sliced
1 lg. stalk celery, thinly sliced
1 (10 3/4 oz.) can chicken broth
1 1/4 c. water
1/4 tsp. white pepper
Minced chives

Combine all ingredients except chives in a small Dutch oven. Bring to a boil; cover, reduce heat and simmer 30 minutes or until potatoes are tender.

Process mixture, 1 1/2 cups at a time, in container of an electric blender until smooth. Return to saucepan and cook until thoroughly heated. Garnish with minced chives. Yield: 9 cups, about 48 calories per 1-cup serving.