1/2 c. onion, chopped fine
1/2 c. celery, chopped fine
1/2 c. carrot, chopped fine
4 tbsp. butter
2 beef bouillon cubes
3 c. water
2 c. milk
3 tbsp. instant potatoes
1 tbsp. chopped parsley
1 bay leaf
1/8 tsp. thyme
1 tsp. salt
Pepper to taste
4 med. potatoes, diced

In a 2 quart saucepan saute onion, celery and carrot in butter. Add water, thyme, bay leaf, bouillon cubes, salt and pepper. Bring to a boil. Add diced potatoes and cook over medium heat until potatoes are well done. Add milk and instant potatoes. Simmer for 5 minutes. Add chopped parsley. Remove bay leaf. Serve hot. Garnish with shredded cheese or croutons.