|Maggie's Potato Soup|
1/2 cup finely chopped onion or leeks
1/2 cup finely chopped celery
3 cups diced potatoes
4 cups chicken broth
1 tablespoon butter
1-2 tablespoons olive oil
salt, pepper, parsley to taste
In a medium pot, melt butter and olive oil.
Slowly, (low heat) saute vegetables at least ten minutes.
Stir every so often to make sure nothing is sticking.
Add chicken broth; bring just barely to a boil.
Simmer about half an hour.
With a potato masher, mash about half the potatoes.
Simmer another five minutes.