Ingredients
6 potatoes, peeled and cubed
2 cucumbers, peeled and chopped
1 medium onion, chopped
2 stalks celery, chopped
1 cup butter
1 cup flour
2 tbsp dill weed
8 cup chicken broth
2 cups cream
1 cup sour cream
Preparation
Melt butter.
Saute onion and celery until tender.
Add flour and cook for 5 minutes, stirring constantly.
Add potatoes, cucumbers, dill, and chicken broth.
Boil until potatoes are cooked.
Cool slightly and puree in a blender.
Add cream and sour cream.
Reheat to near, but not quite boiling. Ladle into bowls and serve.
