Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter
   1      cup           diced celery
   2      cups          scallions (or leeks) -- chopped
   2      cups          potatoes -- peeled & sliced thin
   1      quart         chicken broth
   1      teaspoon      salt
     1/4  teaspoon      cayenne
   2      cups          cream

Preparation:

Saute celery and onions in butter, stirring constantly, until tender. Add chicken broth and potatoes. Season with salt and cayenne pepper. Cook until potatoes are tender, about 30 to 40 minutes. Puree in blender. Stir in cream. Return to heat and heat through without bringing to a boil. Serve hot or chill and serve cold.