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RECIPE - Cream of Potato Soup

Season this creamy soup with dill or basil.

5 Medium Potatoes, peeled and cubed ( about 1 2/3 lbs.)
1/2 Cup Chopped Onion
1-1/2 Cups Chicken broth or Vegetable broth
1 TBSP Butter or Margarine
1 TBSP All-purpose flour
1/4 tsp. Dried dill or basil, crushed
1/4 tsp. Salt
1 Cup Milk
Dash Ground black pepper

Preparation

1. In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables.
2. In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside.
3. In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
4. Stir in the reserved 1 cup cooked vegetables and blended vegetable mixture. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. Makes about 4 1/2 cups (4 side-dish servings).

Courtesy Better Homes and Gardens