6 lg. peeled potatoes
2 lg. onions
4 stalks celery
1 lg. can chicken stock
1 pt. heavy cream
2 tsp. dill
Salt and pepper

Quarter vegetables. Cook in water until tender. Drain off all the water. Puree vegetables in small batches. Stir in large can of chicken stock. Heat mixture. Stir in cream. Simmer until temperature is suitable for eating. Stir in dill. Serve.