2 cloves garlic, chopped
3/4 med. onion, finely chopped
2 to 3 tsp. chicken bouillon
3 1/2 c. milk
1 tbsp. dill weed, snipped & crushed
6 to 8 med. potatoes, peeled & cubed
1/2 c. butter
1/2 c. flour
4 c. water
24 oz. sour cream
2 tsp. salt

In a 6 to 8 quart soup pan bring raw cubed potatoes to boil in 4 cups water in which is dissolved the bouillon and salt. Cover and simmer 15 minutes until the potatoes are tender. In medium fry pan sauce onion and garlic in butter until tender. Add flour; may need extra flour to form mix into a ball. Set aside.

Add milk and dill to the undrained potatoes. Bring to a boil. In the fry pan mix the paste ball with some of the sour cream. Add some hot soup and rest of sour cream until mix is very creamy. (Very thick sour cream works best.) Add to soup; heat to thicken. Do not boil. Let it stand 3 to 4 minutes before serving.