Submitted by: Hazel from New Port Richey, Florida
Yield: Approximately 6 servings
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.
For onions, I use my mandolin using the small shredder. I use fresh ground pepper and kosher salt. Serve with fresh bread and/or salad.