1 can 49 1/2 oz. of Swanson Chicken Broth
1/4 tsp. pepper
3 small onion sliced
3 celery stalks sliced
10 medium potatoes (about 3 lbs.) Peel and slice potatoes to about 1/4″ thick
2 c. milk
In saucepan, combine broth, pepper, onions, celery and potatoes
Heat to a boil; reduce heat to low. Cover and cook 15 minutes or until vegetables are tender. Remove from heat.
In blender or food processer, blend half of the broth mixture and 1 C. of milk until smooth. Repeat this process with remaining broth and milk.
Return to pan and heat through. Serves 14.