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Ingredients
- 4 medium size potatoes
- 1/2 stalk celery
- 1 carrot
- 1 small onion
Method
- Grate or dice fine; add to 1 can chicken broth.
- Season to taste.
- Add water to cover and cook until done.
- Add 1 stick of butter and let melt.
- Add 1/2 pint whipping cream and 1 pint half and half cream.
- Heat and serve (very velvety smooth).