# 74 What's for lunch? Potato soup...yum!

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.