Lion House Potato & Onion Chowder

1 cup diced onions
1/2 cup finely chopped celery
2 Tbsp. butter
1 can (13 oz.) chicken broth
1 tsp. salt
dash pepper
2 cups cubed potatoes
1-1/2 cups milk
1/2 c. light cream (I used half & half)
1 tsp. chopped parsley

Saute onions and celery in butter until transparent but not browned. Add broth, salt, pepper, and potatoes. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. Add milk, cream and parsley. Makes about 5 servings.
Note: I like to add about 1/4 cup of instant potato flakes to thicken the soup a little.


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