4 med. to lg. potatoes, peeled and diced
1 lg. onion, chopped
1 c. celery, chopped
1/2 c. butter
5 c. milk
2 tsp. (2 cubes) instant chicken bouillon
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 bay leaf

Combine potatoes, onion, celery and butter in large saucepan. Cook over low heat 15 to 20 minutes, stirring frequently; do not brown. Add remaining ingredients; bring to boil, reduce heat, cover and simmer 30 to 40 minutes, stirring occasionally. Remove bay leaf.

Place about half of soup in blender and puree. Combine with remainder of soup. Heat through. Garnish with fresh parsley or chopped chives. Makes about 2 quarts.