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4 potatoes - peeled and cubed
1 1/2 cups chicken broth
1 tablespoon butter, unsalted
1/8 teaspoon salt
ground black pepper to taste
1 tablespoon chopped onion
1/8 teaspoon dried dill weed
1 tablespoon all-purpose flour
1 cup milk

In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.

Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.

Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.

Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.

Comments: steve@pulpkitchen.com