Alpine Fresh Potato Soup-Millie

3 medium Russet potatoes

1 clove garlic, minced

1 cup onion, chopped

1 tablespoon butter

4 chicken bouillon cubes

5 cups hot water

1 sliced zucchini

2 medium carrots, peeled and sliced

1 tablespoon cornstarch

2 medium celery stalks, with tops, sliced

1 tablespoon snipped fresh dill, or 1 teaspoon dried dill weed

2 to 3 sprigs fresh parsley

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons water

Peel potatoes and cut into wedges. Saute' garlic and onion in margarine until translucent. Dissolve bouillon cubes in hot water. Add with potatoes and remaining vegetables to onions and garlic, reserving celery tops to add later. Slowly bring to a boil. Simmer 15 to 20 minutes, or until potatoes are tender. Add seasonings and celery tops. Dissolve cornstarch in water and stir into soup. Simmer until slightly thickened. Serve immediately. Serves 6.