Combine the celery and potatoes in a pan with the roast and pour over the chicken broth.
Cook for 30 minutes.
Grind with a blender until smooth.
Add salt and pepper. Warm on the stove until signs of boiling, at this time, pour a thin stream of cream.
On low heat, heat for about a minute and everything is ready.This time the cream was natural, but usually I use such.
The higher the fat content the better.If desired, you can add chicken or meat directly to the plate.