1 lg. colander heaping full of raw, peeled, cubed new potatoes
Enough chicken broth to cover (fresh is best)
2 lg. chopped onions
1 bunch green onions, chopped
2 pieces of celery, chopped fine
1 tbsp. chopped fresh parsley
2 tbsp. chopped fresh dill
1 tbsp. caraway seed
1 stick butter
2 pints half and half milk
Salt and pepper to taste

Melt 1/2 stick butter in large heavypot. Saute onions and celery until clear. Add potatoes and chicken broth and celery. Cook for about 20 minutes until potatoes are soft but not mushy. Drain off all but 2 cups broth. Add half and half milk, 1/2 stick butter, parsley, dill, caraway seed, salt, pepper and enough plain milk to cover potatoes.

Simmer 10 to 15 minutes low heat. Stir often as not to stick or scorch. Serve hot. Sprinkle with chopped green onion tops.