2 lb. potatoes (about 4 lg.)
6 tbsp. butter
1 c. celery, finely chopped
1 c. onions, finely chopped
1 c. carrots, finely chopped
2 tbsp. flour
10 c. water
8 chicken bouillon cubes
1/4 tsp. marjoram
1 tsp. pepper
10 med. size mushrooms, finely chopped

Cook unpeeled potatoes in boiling water for 8 minutes. While potatoes are cooking, saute onions, celery and carrots in butter. Cook 10 minutes.

Dice potatoes and add to saute mixture. Sprinkle in flour and stir.

Add in remaining ingredients.

Bring to boil then simmer 30 minutes.

If desired, add instant potatoes to thicken.

Optional - add in Cheddar cheese for potato cheese soup.