5 lg. Idaho potatoes
1 lb. onion
1/2 bunch of dill
1 pt. sour cream
Salt & pepper to taste
3 qts. boiling water

Peel potatoes then dice. Add diced onion, chopped dill, salt and pepper. Pour boiling water over all ingredients. Boil for 10 minutes then add sour cream. Boil an additional 5 minutes. When cold, puree in blender about 1/2 or 3/4 of soup. Pour into soup tureen and add remaining soup. May be ladled at table into cream soup bowls.