2 lg. carrots, peeled and shredded
3 ribs celery, sliced
1 onion, chopped
4 potatoes, peeled and cut in 1/2 inch cubes
5 c. water
1/4 c. butter
Salt, pepper
3/4 tsp. parsley flakes
1/4 tsp. garlic and onion powder
1/4 tsp. Tabasco sauce
3 chicken bouillon cubes
3 c. milk
3 tbsp. cornstarch

Put all ingredients in 4-quart pot (except milk and cornstarch). Bring to a boil, then simmer until vegetables are tender. Mix cornstarch and milk thoroughly and add to soup. Heat through and serve.