Spring Vegetable Soup

2 medium potatoes, peeled
3 tablespoons margarine
1 small zucchini squash, unpeeled
2 10-1/2 ounce cans Manischewitz Condensed Clear Chicken Soup
2 large carrots, scraped
1 small onion
2 soup cans water
3 scallions
1 teaspoon sugar
2 stalks celery
salt and pepper

Dice vegetables. In a 3-quart saucepan, sauté the vegetables in the margarine for a few minutes. Add the Manischewitz Condensed Clear Chicken Soup, water, and sugar; cover and simmer 20 minutes or until vegetables are tender. Season to taste with salt and pepper. Serves 6.