2 med. (8-10 oz.) each sweet Spanish onions
2 tbsp. butter
3 stalks celery, thinly sliced
3 lg. potatoes, 1 1/2 lb. pared and cut in 1/4 inch slices
5 c. vegetable or chicken stock
2 tsp. dried dill weed
Salt and pepper to taste

Peel and thinly slice onions to measure 3-4 cups. Melt butter in large pot over medium heat. Add onions and celery; saute 2-3 minutes. Stir in potatoes, vegetables, or chicken stock and dill. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Remove 1/2 of soup.