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Cream of Potato Soup

4 c. cubed potatoes
1 c. finely chopped celery leaves
1/2 c. chopped onion (dry onion or green onion)
Salt to taste
1/4 c. butter
Chopped chives
Coarsely ground black pepper

Put cubed potatoes, celery leaves and onion in a heavy saucepan. Add enough water to barely cover (about 2 cups). Salt to taste. Cook covered until potatoes are very tender. Do not drain. Using a potato masher, mash the potatoes. Add butter and blend well. Add milk and cream in equal parts (about 1 cup of each) to obtain the consistency desired. This depends on your preference. Adjust seasonings. Heat slowly until piping hot. Serve sprinkled with chives and coarsely ground black pepper.

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