Cream of Potato Soup

This is one of Eddie's favorites. It is slightly modified from the Better Homes and Gardens cookbook version.

Cream of Potato Soup

3 medium potatoes, peeled, cubed, and cooked or 1 3/4 cups mashed potatoes
1 1/2 cups chicken broth
1 tbsp margarine or butter
1 tbsp all-purpose flour
1 tsp snipped fresh dill or 1/4 tsp dried dillweed
1/8 tsp salt
dash pepper
1 cup milk, half-and-half, or light cream

1. In a blender container or food processor bowl, combine the cooked vegetable and 3/4 cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.

2. In a medium saucepan melt margarine or butter. Stir in flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remaining broth. Cook and stir till heated through. If necessary, stir in additional milk to make of desired consistency. Season to taste with salt and pepper. Makes about 3 1/2 cups.

Variations: I usually cook more potatoes than it calls for and only blend half of them and add the chunks at the end so that the soup has some potatoe chunks. I also usually end up adding more dried dill than it calls for too.

This is a great hearty meal on a cold day...which we seem to be having a lot of lately (cold days not hearty meals).