Boil your chopped potatoes until they are almost fork tender. Drain and set aside.

In a Dutch kettle, melt your butter and add the onion, carrot, celery, salt, pepper and garlic powder. Cook for 5 minutes over medium heat until the onion is translucent.

Add the remaining ingredients to the pot and cook over medium heat for 10 minutes.

With an immersion blender (or a potato masher if you don't have a blender) give the soup a few pulses, blending some of the potatoes and vegetables into the soup, being sure not to overdue it and loose all of the texture. This will create a thicker consistency. If you prefer a thin soup, skip this step.

Serve immediately.