In large saucepan on med heat, cook 1-cup onion chopped, 1-cup carrots sliced, and ¾ cup celery in ¼ cup butter for 5 minutes. Add 2 cups cream. Bring to a boil. Reduce heat. Simmer for 10 minutes. Add 1 1/2 - 2 c. grated potatoes, salt, pepper, and 3 drops hot pepper sauce. Stir well. Simmer until heated through. Garnish with chopped parsley or shredded cheese. Serves 4-5.