4 med. potatoes, peeled and diced
2 tbsp. butter
1/2 c. diced celery
1/2 c. chopped onion
3 c. milk
Chopped chives, optional

Cover potatoes with water in medium saucepan. Cover and cook until potatoes are tender, about 5 to 10 minutes. Drain potatoes, mash half of the potatoes with a potato masher while they are still warm. Melt the butter over medium heat, add celery and onion. Cook vegetables until tender, about 5 minutes. Set aside, return potatoes to saucepan and add the celery and onion. Stir in milk, salt and pepper. Cook over medium heat, stirring frequently until smooth and hot (do not let the soup boil or it will curdle). Garnish with chives. Makes 4 servings.