4 chicken bouillon cubes
3 c. boiling water
4 leeks or 2 med. onions
1/4 c. butter
4 med. potatoes, peeled and diced
Pepper to taste
Garlic powder to taste
Celery salt to taste
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley

Cook above ingredients until potatoes are soft, then put through blender. Add one cup milk; or cream of desired. Traditionally this soup is served cold; however, it may be served hot.