4 c. 1/2 inch cubed potatoes
1 c. diced celery
1/2 c. chopped onion
2 c. water
3 chicken bouillon cubes
Salt and pepper

Cook until vegetables are tender. Chill and store in refrigerator. To prepare soup, add 1/2 cup milk and 1 tablespoon butter for each cup of vegetable mixture. Salt and pepper, to taste. Heat and serve.