Creamy Irish Potato Soup

I have been surviving on soups for two weeks following oral surgery. I made this today (3-13-06) just as soon as it arrived online from Campbell's Kitchen. Easy to make, and even easier to "chew." A very nice, creamy texture, and very flavorful.

• Ready In: 45 mins
• Serves: 5

Ingredients

• 2  tablespoons butter
• 4  green onions, sliced
• 1  celery rib, sliced
• 1 3⁄4 cups chicken broth
•  ground black pepper, to taste
• 3  medium potatoes, peeled and sliced 1/4-inch (about 1 lb.)
• 1 1⁄2 cups milk

Directions

1. Heat butter in saucepan. Add onions and celery and cook until tender.
2. Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 minutes until potatoes are tender.
3. Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and milk. Return to saucepan. Heat through.