3 c. sliced potatoes
3 c. water
2 1/2 tsp. chicken seasoned stock base
1 tsp. onion powder
3 tbsp. butter
1 c. light cream
1 c. milk
1/4 tsp. celery salt
1/4 tsp. white pepper
1/4 tsp. accent
Chives

Wash, peel and slice potatoes, about 2 to 3 large ones. Add water and stock base. Bring to boil; cook until potatoes are very tender. Force through fine sieve or puree in blender, including liquid. Combine with remaining ingredients except chives. Heat 10 minutes; do not allow to boil. Chill. Serve topped with chives. Makes 6 cups. Can also be served hot.