Potato-Dill Soup - cooking recipe

Ingredients

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

Preparation

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