Cream Of Potato Soup - cooking recipe

Ingredients

2 qt. chicken broth (8 c.)
1 large onion, chopped
6 large chopped potatoes
2 tsp. dillweed
10 Tbsp. margarine
10 Tbsp. flour
3 tsp. salt
5 c. milk (may need more if too thick)

Preparation

Combine broth, onion, potatoes and dillweed.
Bring to a boil, reduce heat, cover and simmer for 50 minutes.
Place 1/2 of mixture in blender and blend until smooth.
Add to rest of mixture.
In another pot, melt margarine.
Stir in flour, salt, pepper or milk.
Cook and stir until thickened.
Add to soup; cook until heated through.
Add milk, salt and pepper to taste, if needed.
Makes about 2 1/2 quarts.