6 med. carrots, 1 lb. cut up
3 med. potatoes, peeled and cubed
3 ribs of celery, with leaves, cut up
2 med. onions, quartered or smaller
4 c. water
2 tsp. instant bouillon granules
1/4 tsp. dry dill weed
1 c. milk or light cream
1/4 c. butter (this is optional)
2 tsp. or less salt
1/4 tsp. pepper

Combine all ingredients (except butter and milk). Cook until soft. Take part and put in blender, puree. Using strainer take out some larger chunks to float with pureed soup. Add milk or cream, butter (if desired). Warm to serve.