1 qt. chicken stock
4 potatoes, chopped
2 c. sliced carrots
1 c. sliced celery
1-2 quartered onions
4-5 cloves garlic, diced
1 tsp. salt
1-2 chicken bouillon cubes, if desired
1 tsp. dill weed
1 c. milk or half & half
2 tbsp. flour

Garnishes: Sliced green onions, fresh cilantro, fresh parsley and cooked diced bacon.

Combine all ingredients except milk and flour in a large saucepan. Bring to boiling point, then simmer gently for about 30 minutes. (Don't let potatoes get mushy!) Gradually add milk to flour, stirring until smooth. Stir into soup. Return to boil 1 minute, stirring constantly. Garnish as desired.