4 med. to lg. potatoes, peeled & 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
Bay leaf
Dash of cayenne or hot pepper sauce

Combine potatoes, onion, celery and butter in large saucepan. Cook over low heat 15 to 20 minutes stirring occasionally. Do not brown. Add remaining ingredients - bring to boil. Reduce heat, cover and simmer 30 to 40 minutes - stir occasionally. Remove bay leaf. Place about half of the soup in blender and puree. Combine with remaining soup. Heat through. Garnish each serving with fresh parsley or chopped chives. Makes about two quarts.