Turn a potato into potato soup in forty-five minutes:
2) Saute the onion and celery in a combination of butter and olive oil.
3) Add the cut-up potato to the skillet and cook a few minutes longer.
5) Add salt and pepper. (I used white pepper.)
6) Bring to a boil and simmer open about 5 minutes.
8) Optional: Add chopped parsley.
9) Optional: Cool and pour into a blender; blend only a little.
10) Optional: Add a little cream, milk, or both. Stir and serve!