Cream of Potato Soup

from the kitchen of Jenny

3 med. Potatoes
1 ½ C chicken broth
1 T butter
1 T flour
¼ tsp dried dill weed
1/8 tsp salt
dash of pepper
1 C milk, half & half, or cream

Peel, cook and mash the potatoes. Mix in ¾ C of the chicken broth, cover and set aside. In a medium saucepan, melt butter. Stir in flour, dill weed, salt & pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more, stir in potatoes and remaining chicken broth. Cook and stir till heated through.