Potato Soup - cooking recipe

Ingredients

5 lb. potatoes (Idaho bakers are best)
3 to 4 carrots, shredded
3 to 4 stalks celery, diced
4 to 5 medium onions, chopped
1 stick butter or oleo (more or less to taste)
1 c. cornstarch, mixed with water to thicken
1/4 to 1/2 c. chicken flavor base or to taste
1 to 2 qt. milk
some parsley
pinch of pepper

Preparation

Cover diced potatoes with water to about 1-inch above potatoes. Leave room for all other items. Cook potatoes until done. Add rest of ingredients and cook slowly until delicious! Stir often and keep heat low.