Recipe - Dilled Potato Soup

2 tablespoon Butter or margarine
1 lg Onion, chopped
4 cup Raw potatoes, cubed 1/4"
1 cup Light cream or milk
1 lg Carrot, chopped
4 cup Chicken broth
2 tablespoon Chopped fresh dill
1 cn (16 oz.) whole kernel corn
Optional: 1 c. grated
Cheddar cheese

Melt butter in large pan. Add onion, potato and carrot. Cover and cook over
very low heat 510 minutes. Add broth, salt and pepper to taste. Simmer
until vegetables are tender. Remove from heat. Puree One half of mixture or
blender or food processor. Return puree to reserve mixture in pan and stir
in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve
garnished with cheese, if desired. Note: If dill is not available; the
soup's great without it!. Posted to MMRecipes Digest V4 #143 by
LRenfroe@aol.com on May 23, 1997