4 med. onions
2 stalks celery
4 tbsp. butter
4 med. potatoes
4 c. chicken broth (canned or homemade)
Salt and pepper to taste

Chop onions and celery finely. Melt butter in a soup pot that holds 3 or 4 quarts. Saute onions and celery until onions are translucent, about 5-10 minutes. Peel potatoes and cut into small cubes. Add potatoes and chicken broth to soup pot.

Bring to a boil; reduce heat and simmer until potatoes are tender, 25-30 minutes. Puree about half of the soup in a blender. This thickens the soup. Return the pureed mixture to the remaining soup in pot and reheat. Season to taste with salt and pepper.