1/4 teaspoon white pepper ( or black if that is all you have on hand)
3 medium potatoes, peeled and sliced 1/4 inch thick
1 1/2 cups milk
Heat the butter in a 3-quart saucepan over medium heat. Add onions and celery and cook until onions are translucent.
Stir the broth, 1/4 teaspoon ground white pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.
Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.