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DILL POTATO SOUP 
5 lg. potatoes
5 slices bacon, fried and drained
3 ribs celery
1 onion
1 carrot
1 tsp. dill, chopped
1 tbsp. parsley, chopped
1/4 tsp. celery seed
2 1/2 c. milk
2 tsp. butter
1/4 c. water
1 tbsp. flour

Dice celery, carrot and onion. Fry in 2 teaspoons butter until transparent. Add peeled and diced potatoes. Add enough water to cover potatoes. cook until tender. Add cooked, crisp bacon, milk, dill, parsley and celery seed. Bring to a boil and add flour mixed in water. Bring to a boil and simmer 1 minute until thick and creamy.
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