2 tablespoons butter
2 onions, sliced
2 celery ribs, sliced
4 potatoes, peeled and diced
5 cups chicken broth
1 1/2 cups chopped flat-leaf parsley
1 teaspoon salt
1/2 teaspoon white pepper
2 cups heavy cream
Melt butter in a saucepan. Add sliced onions and thinly sliced celery ribs; saute over low heat until the vegetables are tender.
Add diced potatoes and chicken broth; mix well. Cook at a slow simmer until the potatoes are soft.
Add parsley and simmer for 3 to 4 more minutes.
Remove the soup from the heat and cool slightly. Puree in a blender or food processor with salt and pepper.
Just before serving stir in cream.
Makes 6 servings.