|Onions||1 1⁄2 Cup (24 tbs), thinly sliced|
|Celery||3⁄4 Cup (12 tbs), diced|
|Chicken stock||3 Cup (48 tbs)|
|Potatoes||1 1⁄2 Cup (24 tbs), thinly sliced|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Chives||1 1⁄2 Tablespoon, minced|
Melt butter in saucepan over low heat; add onions and celery.
Saute until tender and transparent; add stock, potatoes and salt.
Bring to a boil; reduce heat.
Simmer, covered, for 20 minutes or until potatoes are tender.
Force mixture through sieve; add cream, pepper and paprika.
Blend well; chill thoroughly.
Serve in chilled cups; sprinkle with chives.