1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. shredded carrot
Garlic salt to taste
2 tbsp. butter
1 (10 1/2 oz.) can chicken broth
Water
6 c. peeled, cubed potatoes (1" cubes)
1/2 tsp. salt
1/8 tsp. pepper

Saute onion, celery, carrot and garlic in melted butter until tender. Combine chicken broth with enough water to make 2 cups. Add chicken broth, potatoes, salt and pepper to vegetables. Cover; simmer for 10 minutes, remove cover and simmer, stirring occasionally for 20 minutes or until broth is thickened.