Creamy Potato Soup - cooking recipe

Ingredients

2 Tbsp. margarine or butter
4 green onions, sliced (about 1/2 c.)
1 stalk celery, sliced (about 1/2 c.)
1 (14.5 oz.) can Swanson chicken broth
1/8 tsp. pepper
3 medium potatoes (approximately 1 lb.), peeled and sliced 1/4-inch thick
1 1/2 c. milk
sliced green onion (for garnish)

Preparation

In medium saucepan, over medium heat, melt margarine (or butter).
Add onions and celery; cook until tender.
Add broth, pepper and potatoes; heat to a boil.
Reduce to low heat.
Cover and cook 15 minutes or until potatoes are tender.
Remove from heat.
In blender, place half broth mixture and 3/4 cup milk. Cover and blend until smooth.
Repeat with remaining broth and milk.
Return to pan.
Over medium heat, heat thoroughly.
Garnish with onion.