5 tbsp. butter, divided
2 lg. leeks, chopped
2 lg. carrots, sliced
6 c. chicken broth
1 tbsp. chopped dill or 2 tsp. dillweed
2 tsp. salt
1/2 tsp. pepper
2 lb. potatoes, peeled and diced small (about 5 cups)
1 c. half and half or light cream
1/4 c. flour

In a kettle, melt 3 tablespoons butter, add leeks and carrots; saute for 5 minutes. Stir in chicken broth, dill, salt and pepper. Add potatoes and simmer. Keep covered until potatoes are tender, about 20 minutes. Combine half and half with water. Stir into soup. Cook and stir until slightly thickened. Serve garnished with dill if desired.