Peel and chop the onions, celery and carrot finely.

Peel and cut the potatoes into 2-3 cm cubes (1 inch)

Heat a large pot on medium-high.

Toss the butter into the pot.

Once the butter is melted and bubbly, top with the onion.

Stir the onion till translucent, then add the carrot and celery.

Allow to soften, then add the potatoes.

Pour in the cream and bring to the boil.

Add the cooked chicken.

Sprinkle sea salt and pepper (to taste).

Once the chicken is warm, the soup is ready to serve.

Spoon into bowls and serve.