3 c. water
3 potatoes, cubed
1 tsp. salt
1 c. cream (half & half)
2 tbsp. fresh or frozen dill
4 hard-boiled eggs
1 tbsp. flour

Boil potatoes in salt water. Combine flour and cream. When potatoes almost cooked, add flour and cream mixture. Bring soup to a boil. Add finely chopped dill (do not use stems of dill). Garnish with chopped egg. Season with vinegar to taste.