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Parsley Cream Soup

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

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

Makes 6 servings.