2 tbsp. butter
1/2 c. chopped onion
4 c. diced potatoes
1 1/2 c. water
1 tsp. salt
2 c. milk
1 tsp. dill weed
2 tbsp. flour
1 c. sour cream

Put in 2 quart pan, melt butter, stir in onion. Stir in potatoes. Cook a few minutes; do not burn. Add water and salt; cover and simmer 15 minutes or until potatoes are tender. Mash potatoes, leaving a few pieces. Add milk, dill and bring to boil. Stir flour into sour cream. Blend into soup with whisk; let stand 5 minutes before serving.