4 tbsp. butter
1 onion, chopped
1 bunch carrots, sliced
2 stalks celery, chopped
2 med. potatoes, peeled and diced
2 sprigs parsley
5 c. chicken broth
1/2 c. heavy cream
Salt and pepper to taste

Melt butter in a large pot, add onion, carrots, and celery. Cook for 10-15 minutes. Add potatoes and parsley and stir until coated. Stir in broth and cook, partially covered, until potatoes are tender, about 20 minutes. Put through food processor or blender. Return to pot, add cream, salt and pepper to taste and reheat. Freezes well.