Categories: Soups/stews 
      Yield: 4 servings 
  
      4 tb Butter                              3 c  Sliced potatoes 
      1    Onion, diced                        1 tb Soy sauce 
      2    Stalks celery, sliced               1 c  Cream 
      2    Large leeks, chopped                2 tb Chives 
      1 qt Chicken broth                   
  
  Melt butter; add onion, celery, and leeks; cook 20 minutes.  Place in sauce 
  pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer. 
  Simmer until potatoes are soft.  Puree soup; add soy sauce.  Chill; stir in 
  cream.  Reseason if necessary; garnish with chives to serve.