Potato Soup

Ingredients

2 quarts chicken stock (I use homemade)
4-5 baking potatoes, peeled and diced
1/2 stick (2 ounces) butter
1 medium sweet onion, small dice
2 cloves garlic, chopped
2-3 tablespoons flour
1/4-1/2 cup milk
to taste, salt
to taste, pepper
to taste, fresh dill
for garnish, shredded cheddar cheese

Directions

Cook potatoes in one quart of chicken stock until fork tender.

In a skillet, melt butter and sautee onion and garlic until translucent. Add flour to make a rue (paste). Stir until golden brown.

Add chicken stock to rue to make a thick, but smooth paste. When desired consistency, add to chicken stock. Stir with whisk until creamy.

Add milk and cooked potatoes along with the chicken stock that potatoes were cooked in. Add salt and pepper to taste.

Add some fresh chopped dill last. Put into soup bowls and sprinkle cheddar cheese on top.