Potato Onion Chowder

1 c. diced onion
1/2 c. finely chopped celery
2 Tbsp butter
13 oz. can chicken stock
1 tsp. salt
dash of pepper
2 c. cubed raw potatoes
1 1/2 c. milk
1/2 c. cream
1 tsp. chopped parsley (optional)
Roux for thickening

Saute onions and celery in butter until transparent, but not browned.  Add chicken stock, salt, pepper and potatoes.  Cover and bring to a boil.  Reduce heat and simmer gently until potatoes are tender (about 20 minutes).  Add milk, cream and parsley.  Thicken with roux to your liking.  Heat thoroughly.

Makes 5 servings