1 clove garlic, minced
1 lg. onion, chopped (1 c.)
1 tbsp. butter
5 c. chicken broth
3 medium Russet potatoes, peeled and cubed
2 medium carrots, thinly sliced
1 tsp. dried dill weed
1 zucchini, thinly sliced
2 med. celery stalks, thinly sliced
Parsley (2 or 3 sprigs minced)
1/2 tsp. black pepper
Thickener (optional) : 1 tbsp. cornstarch dissolved in 3 tbsp. cold water

In a large saucepan, saute the garlic and the onion in butter. Add the broth, potatoes, carrots, celery, and zucchini to the pan. Bring the soup to a boil and simmer 15-20 minutes or until potatoes are tender. Add spices, thickener simmer to thickened. Serve immediately.