2 tbsp. butter (unsalted)
1 c. carrots, peeled and chopped
2 c. leeks, chopped
1 tsp. garlic, chopped
1 1/2 lb. potatoes, sliced
2 tsp. dill, dried
3 c. chicken stock
3 c. milk
pepper to taste

Melt butter over medium heat. Add carrots, leeks, garlic and potatoes. Saut, stirring constantly 4 minutes. Add dill, stock and milk and stir to mix. Bring mixture to simmer, then reduce heat and simmer until vegetables are tender. Remove from heat and transfer 3/4 of soup to food processor or blender. Process to puree and return to pan and season to taste with salt and pepper.