Vichyssoise

* white part only Melt butter in large saucepan; add the onion, leeks, and celery, and cook over low heat, stirring often, for 10-15 minutes, or until limp but not brown. Stir in the potatoes, parsley, and broth.

Cook, partially covered, until the potatoes are tender, about 20 minutes.

Put in blender. Return to pot and add cream and chives. Salt and pepper to taste.