ICED CREAMY VEGETABLE SOUP

1/3 cup diced raw potato
2 tb sliced green onions
1/3 cup green tender peas
2 tb sliced celery
1/2 cup chicken broth
1/3 cup light cream
Salt and ground pepper to taste
Chopped chives

Put the potato, green onions, peas and celery in a saucepan, cover with the broth and cook, covered, until tender. Let cool. Puree until smooth in a food processor. Add the cream and blend just long enough to mix. Season to taste. Chill. Before eating, add more seasoning if necessary, and sprinkle the bowl with chives. About 2 cups.