3 tbsp. butter
5 med. potatoes, peeled and diced (about 1 1/2 lb.)
1 med. onion, diced
2 c. water
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. dill weed
1 chicken-flavor bouillon cube or envelope
2 c. milk

About 40 minutes before serving:

In 5-quart Dutch oven or saucepot over medium-high heat, in hot butter, cook potatoes and onion until golden, about 10 minutes, stirring frequently. Add water, salt, pepper, dill weed, and bouillon; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender. Remove Dutch oven from heat.

Spoon half of potato mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with remaining potato mixture.

Return potato mixture to Dutch oven; stir in milk. Over medium low heat, heat through. Makes 4 1/2 cups or 6 first-course servings. 185 calories per serving.

Changes I have made: I increase pepper and dill to about 1/2 teaspoon each: I don't use blender - I mash right in pot but leave lots of chunks; and usually use skim milk.

This recipe is even better the next day because it is thicker by then. We even like to serve it cold.