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Ingredients One per line	2 cups celery chopped (Can substitute carrots, broccoli, asparagus, etc.) 1/2 cup chopped onion 1 raw potato diced 6 Tablespoons butter 2 15 oz cans chicken broth 1/2 to 1 cup milk (optional) 1 teaspoon dried dill
Directions One per line	Stew celery, onion and potato gently in the butter in a covered pan for 10 minutes. Add broth and 1/2 of the dill. Simmer 20 minutes, Using either a blender or hand Braun type mixer, blend all the cooked ingredients to the desired consistency. If you like really creamy soups, blend away! If you like chunks in your soup, use the hand mixer and mix to the consistency you like, Return to pan and heat. Add the milk if it is too thick for your taste. Add salt, pepper and dill to taste. If you want to indulge yourself, add a couple tablespoons of cream.
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