3 tbsp. butter
1 c. chopped onion
1 rib celery, thinly sliced
1 lg. carrot, thinly sliced
4 c. diced, peeled potatoes
2 c. water
2 chicken flavored bouillon cubes
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped fresh dill or 3/4 tsp. dried dill weed
1 c. milk
1 c. half & half

In 3 quart saucepan over medium heat melt butter. Add onion, celery and carrot. Cook 5 minutes.

Add potatoes, water, bouillon cube, salt, pepper and dill. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender.

In blender container blend 2 1/2 cups of potato mixture until smooth. Return to saucepan. Stir in milk and half & half. Cook over medium heat until hot. Makes 7 cups.