4 c. diced potatoes
2 1/2 c. chicken broth
1 c. chopped onions
2/3 c. chopped celery
1/2 tsp. onion salt
1/2 tsp. seasoned salt
1/2 tsp. dried dill weed
3 tbsp. butter
3 tbsp. flour
1 c. milk
1 c. whipping cream
Salt and pepper

Combine half of potatoes with chicken broth, onion, celery, onion salt, seasoned salt, and dill weed. Cover and bring to a boil. Reduce heat and simmer until celery is tender (about 15 minutes). Remove from heat and cool. Ladle 1/2 of soup into blender and puree. Transfer to large bowl. Repeat with remaining soup. Set aside.

Melt butter in same sauce pan over medium low heat. Whisk in flour. Gradually add milk and cream, whisking about 5 minutes, until slightly thickened. Increase heat to medium. Return pureed soup to pan. Add bite size potato pieces to soup. Stir until heated through. Salt and pepper to taste. Can be prepared a day ahead.