Potato Soup - cooking recipe

Ingredients

6 medium potatoes, diced
2 medium onions, diced
1/2 c. chopped celery
2 qt. water (add 4 Tbsp. chicken bouillon)
1 tsp. coarse black pepper
salt to taste
2 Tbsp. flour
2 Tbsp. butter
1 c. cream
1/2 c. fresh parsley
1/2 tsp. dill weed
dash of Tabasco

Preparation

Boil potatoes, onions and celery in water until tender. Remove vegetables, reserving broth.
Blend vegetables in blender or force through sieve.
Return to broth.
Add pepper, salt, flour and butter to cream and stir into soup.
Stir in parsley and dill.
Reheat to serving temperature, but do not boil.
Makes 6 to 8 servings and may be frozen.