You will need a medium saucepan.
You will also need a blender, food processor, or you could even use a hand mixer.
3 medium potatoes, peeled and cubed
1-1/2 cups chicken broth
1 Tablespoon butter
1 Tablespoon flour
1/4 teaspoon dried dill weed
large pinch salt
1 cup milk
Cook the potatoes in salted water until tender. Drain.
Combine the cooked potatoes and half of the broth in a blender or food processor.
Or add to bowl and blend up with a mixer.
In your pan, melt the butter.
Stir in the flour, salt, pepper, and dill weed.
Stir and cook until mixture is bubbling and slightly thickened.
Cook for an additional minute.
Add the potatoes and rest of the broth.
Taste and season with more salt and pepper, if needed.