Jim's Potato Soup (his own recipe)

Get red potatoes, scrub and cube with skins on.

Cut up onions, 1 cup per 4 cups of potatoes. Use green onions or leeks, if you have them, otherwise use any regular onions.

Dice up two stalks of celery for 4 cups of potatoes.

Melt 1/4 cup of butter in soup pot.

Saute onions and celery until soft, add the cubed potatoes.

Add salt and black pepper.

Add enough chicken stock to cover. You can use canned/boxed stock or make your own with bouillon cubes and water. Simmer until potatoes are done.

Add fresh or dried parsley.

Add about a 1/2 cup of half-and-half or heavy cream.

Melt butter on top if you want to have it extra rich.

Serve with a dash of cream sherry and fresh ground pepper.