4 c. chicken broth
1 med. carrot, sliced
1 stalk celery, sliced
1/2 tsp. dried dill weed
Dash of pepper
3 c. cubed potatoes
3/4 c. milk
3 tbsp. flour

In a large saucepan combine chicken broth, carrot, celery, dill weed, and pepper. Bring to boiling, reduce heat. Cover and simmer for 10 minutes.

Add potatoes to saucepan. Cover and cook about 15 minutes or until potatoes are tender.

Stir together milk and flour. Add to mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

Makes 5 servings.