"Cream of" Chicken Soup

2 cups chicken stock or vegeable boullion (tastes best with chicken broth) 2 small potatoes, peeled, diced 1 large carrot, peeled and sliced 1/2 cup celery, chopped 1/4 cup celery leaves salt and pepper, to taste Bring stock to a boil. Add vegetables, salt, & pepper and return to a boil. Cover & simmer for 25 minutes. Pour into a blender & liquefy. Serve hot. If soup is too thick, use more stock or water to thin. This soup makes a great base for your other soups as well. Yields about 3 cups.