6 c. chicken broth
1 c. chopped onion
2 tsp. dill weed
4 c. cubed potatoes
1/2 c. flour
1 stick butter
1/8 tsp. pepper
2 tsp. seasoned salt
4 c. milk
2 grated carrots
1 pkg. Smoky Links, cut up (optional)

Combine broth, dill, and onion in a large soup pot. Simmer potatoes until done, about 10 minutes. Place in a large bowl. In the soup pot, melt the butter and blend in flour, pepper, and seasoned salt; blend well with a wire whisk. Add milk, all at once. Stir until thickened. Pour first mixture into pan; add grated carrot. Cook until heated through.