Nothing like warm potato soup on a cool fall day...

Cream of Potato Soup 1 small onion, peeled and minced 1 stalk of celery, chopped 1 T butter 2 c diced peeled potatoes 1 c chicken broth (preferably homemade or low sodium) 1 c water 1/2 tsp salt 1 c milk 1 c light cream 1/8 tsp white pepper 1/8 tsp black pepper 1 T minced parsley, chives or dill Stir- fry onion and celery in butter in a heavy saucepan over moderate heat 5 minutes until limp (do not brown); add potatoes, broth, water and salt; cover and simmer 10-15 minutes until potatos are nearly tender. Add milk, cream, and pepper and simmer, uncovered, stirring occasionally, 3-5 minutes until potatoes are done. Sprinkle with parsley (or other herbs) and serve. Note: Mash some of the potatoes with a potato masher after they have cooked to get a creamier texture. Tips: Do not let the butter and veges brown. You can substitute half n half for the milk and cream, or use more milk and less cream to lower the fat content.