Potato-Dill Soup

• 2 Tbsp. butter or margarine
• 1/2 c. chopped onion
• 1 1/2 lb. all-purpose potatoes, peeled and diced (about 4 c.)
• 1 1/2 c. water
• 2 c. milk
• 2 to 3 tsp. chopped dill weed
• 2 Tbsp. flour
• 1 c. sour cream
• 2 tsp. instant chicken bouillon
• salt and pepper to taste

1. In a 2-quart saucepan, melt butter over low heat.
2. Stir in onion and cook about 2 minutes until soft.
3. Stir in potatoes and cook about 2 minutes, but do not brown.
4. Add water and bring to a boil.
5. Cover pan and simmer 15 minutes or until potatoes are tender.
6. Mash potatoes, leaving some small pieces.
7. Add chicken bouillon, milk and dill and bring to a boil.
8. Stir flour into sour cream and blend into soup with spoon or wire whisk.
9. Remove soup from heat and let stand 5 minutes before serving.
10. Makes 6 cups.

butter, onion, allpurpose potatoes, water, milk, dill weed, flour, sour cream, instant chicken bouillon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810568 (may not work)