Melt butter in heavy bottomed pan. While butter is melting cut up vegetables.
Saute carrots and for 2 minutes. Add celery and saute for 2 minutes longer. Add onion and saute until onions are clear. Add the potatoes and chicken broth. Bring to a boil, reduce heat and simmer until potatoes are cooked. Do not overcook the potatoes.
Add salt and course ground pepper to taste. Stir in cream and heat until steamy, almost boiling.