3 med. russet potatoes
1 clove garlic, minced
1 c. chopped onion
1 tbsp. butter
4 chicken bouillon cubes
5 c. hot water
2 med. carrots, peeled and sliced
1 zucchini, sliced
2 medium celery stalks with tops, sliced
1 tbsp. snipped fresh dill or
1/2 to 1 tsp. dried dill weed (to taste)
2 to 3 sprigs fresh parsley
1 tsp. salt
1/2 tsp. pepper (we use less)
1 tbsp. cornstarch
3 tbsp. cold water

Peel potatoes and cut in wedges. Saute garlic and onion in butter until transparent. Dissolve bouillon cubes in hot water. Add bouillon, potatoes, carrots, zucchini and celery, reserving celery tops, to onion and garlic mixture. Slowly bring to a boil. Simmer 15 to 20 minutes, or until potatoes are just tender. Add dill, parsley, salt, pepper and celery tops. Dissolve cornstarch in cold water and stir into soup. Simmer until slightly thickened.