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Curative and comforting, this soup is perfect for cold weather. With a nice vegetable salad, it makes a great meatless supper.

• 5 medium baking potatoes, peeled and cubed
• 3 medium onions, chopped
• 5 ribs of celery, with leaves, chopped
• 3 tablespoons butter
• 2 teaspoons salt
• 1/4 teaspoon white pepper
• 1 cup chicken broth
• 4 cups half-and-half (light cream)
• chopped parsley
• chives

Boil potatoes until tender. Sauté onions and celery in butter until tender. Do not allow to brown.

Drain potatoes and add remaining ingredients, except parsley and chives. Return to heat and, stirring constantly, bring to a boil. Reduce heat and simmer for a few minutes. Correct seasonings.

For very smooth potato soup, purée the mixture in a blender or food processor. For a chunkier result, mash the ingredients with a potato masher. Garnish with parsley or chives.

Makes about 8 servings.

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