Potato soup is very comforting. Most people have had it growing up.
This isn’t my mother’s potato soup and probably not yours either.
Potato soup is a frugal meal. It is also great on a cold night.

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
dash pepper
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.
Set aside.
In your pan, melt the butter.
Stir in the flour, salt, pepper, and dill weed.
Add milk.
Stir and cook until mixture is bubbling and slightly thickened.
Cook for an additional minute.
Add the potatoes and rest of the broth.
Heat through.
Taste and season with more salt and pepper, if needed.