°2 tbsp. at s. butter
°4 green onions, minced
°1 stalk of celery, chopped
°2 1/4 cups CAMPBELL® Ready to Use Vegetable Bouillon
°3 medium potatoes, cut into slices
°1 1/2 c milk
In saucepan, heat butter on heat. Cook onions and celery until soft.
Add broth, potatoes and pepper and bring to a boil. Cover and cook over low heat for 15 minutes or until the potatoes are tender.
Place half the potato mixture and half the milk in a blender or food processor and blend until smooth. Repeat with remaining potato and milk mixture. Return to saucepan. Cook over low heat until the soup is hot.