Chilled Potato Soup

Serves 4

Over low heat, melt the butter in a large saucepan or Dutch oven.

Add potatoes & onions and cook gently, stirring often, for 5 minutes.
Add chicken broth & water, bring to boil.
Add salt, pepper & bay leaf.

Cook over low heat until potatoes & onions are tender, about 15 minutes.

Remove the bay leaf and puree in a blender or press through a fine sieve.
Return soup to pan and stir in the half & half, nutmeg & celery salt.

Reheat soup; do not let it come to a boil.
Remove soup from heat, let cool and tranfer to refrigerator until chilled.

Serve the soup in individual bowls.
Sprinkle with chives.

Note: Soup can also be served hot.