CREAM OF CHICKEN SOUP

Makes 8 servings
2 c chicken stock
2 small potatoes, peeled and diced
1 large carrot, peeled and sliced
1/2 c celery, chopped
1/4 c celery leaves
Salt and pepper to taste

Bring stock to a boil. 
Add vegetables, salt, and pepper and return to a boil.
 Cover and simmer for 25 minutes. 
Pour into a blender and liquefy. 
Serve hot. 
If soup is too thick, use milk substitute or stock to thin. 

Yields about 3 cups.