1 1/2 c. chicken broth
1/2 c. chopped onion
1/2 tsp. dried dill weed
1 c. peeled & sliced potatoes (approx. 1 med. potato)
2 tbsp. butter
2 tbsp. flour
1 c. milk

Make chicken broth by adding 3 bouillon cubes to 1 1/2 cups boiling water. Combine potatoes, broth, onion and dill in saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are fork tender.

Place half of mixture into a blender or food processor. Cover and blend 30 to 60 seconds, or until smooth. Pour into a bowl. Repeat with remaining mixture. Set aside.

In the same saucepan melt the butter. Blend in flour. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Use low heat. Stir in the blended mixture. Cook and stir soup until heated through. Season to taste with salt and pepper.