Directions

1. FIRST NOTE - adjust amount of water, chicken stock and whipping cream to desired thickness of soup. Can also replaced whipping cream with half and half. To taste you can also added onion or red onion, garlic, leeks, mushroom stalks and thyme.
2. Add oil and water to large cooking pot. Heat on medium and add carrots and celery until tender. NOTE - add just enough water to fully cover veggies. Add more water later with milk/cream and broth to desired thickness.
3. Once tender add potatoes and chicken broth. Bring to a boil then cook on low for about 30min or until potatoes are tender.