Potato Soup

7 cups cubed peeled potatoes (7 to 7 1/2)
4 cups chicken broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
1 can evaporated milk (12 oz)

In a large crockpot, combine first ten ingredients. Cover and cook on
high for 7 hours or until the vegetables are tender. Add milk. Stir to
blend and heat. Use a hand mixer to blend some of the "chunks" to thicken
soup. Fix to preference: to thicken further use potato flakes & to thin
soup,add regular milk.

Sandy U.

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