4C Cubed, peeled potatoes
10-1/2 oz Chicken broth ( or water)
1C Thinly sliced celery
1/2 C Chopped carrot
1/2 C Chopped onion
2 tbsp Snipped parsley
1-1/2 tsp Salt
dash Pepper
dash Dill weed
3-1/2 C Milk
3 tbsp Flour
1/2 C Cold milk
3 tbsp Butter
Ina a saucepan combine first 9 ingredients. Bring to boil; reduce heat, cover and simmer for 15 minutes or until veggies are tender. Add 3-1/2 C milk and heat until very warm. Blend 3 tbsp flour into 1/2 C cold milk; add to soup. Stir until thick and bubbly; add butter and serve.