3 med. Russet potatoes
1 clove garlic, minced
1 c. chopped onion
1 tbsp. butter
4 chicken bouillon cubes
2 med. carrots, peeled and sliced
1 zucchini, sliced
2 med. celery stalks with tops, sliced
1 tbsp. snipped fresh dill or 1 tsp. dried dill weed or seed
2 or 3 sprigs of fresh parsley
1 tsp. salt
1/2 tsp. pepper
1 tbsp. cornstarch
3 tbsp. cold water
5 c. hot water

Peel potatoes and cut into wedges. Saute garlic and onion in butter until translucent. Dissolve bouillon cubes in hot water. Add bouillon, potatoes, carrots, zucchini, and celery, reserving tops to onion and garlic mixture.

Slowly bring to a boil. Simmer 15-20 minutes or until potatoes are just tender. Add dill, parsley, salt, pepper, and celery tops. Dissolve cornstarch in cold water and stir into soup. Simmer until slightly thickened. Yield 6 servings.