6 c. chicken broth
1 c. chopped onion
8-10 diced potatoes
1 tsp. dill weed
1 stick butter
1/2 to 3/4 c. flour
Salt and pepper to taste
4 c. milk

In a large sauce pan (Dutch oven) combine chicken broth, chopped onion, potatoes and dill weed. Bring to a boil, reduce heat and cover and simmer until potatoes are tender. In another sauce pan melt the butter, blend in flour, salt and pepper. Add the milk all at once and cook and stir until thick and bubbly. Stir into potatoes and cook until heated through.