4 med. to lg. potatoes, peeled & diced
1 lg. onion, chopped
1 c. chopped celery
1/2 c. butter
5 c. milk
2 tsp. (2 cubes) instant chicken bouillon
1 tsp. salt
1/4 tsp. garlic powder
Dash of cayenne or hot pepper sauce
1 bay leaf
1/4 tsp. pepper

Combine potatoes, onion, celery and butter in large saucepan. Cook over low heat 15-20 minutes, stirring frequently; do not brown. Add remaining ingredients; bring to boil. Reduce heat, cover and simmer 30-40 minutes, stirring occasionally. Remove bay leaf.

Place about 1/2 of soup in blender and puree. Combine with remaining soup. Heat through. Garnish each serving with fresh parsley or chopped chives. Makes about 2 quarts.