DILLED POTATO CHOWDER Serves 4 

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1/2 cup chopped leeks or onions

2 Tbsp. butter

3 cups cubed potatoes

4 cups chicken broth

3 Tbsp. FRESH chopped dill weed

1 tsp. salt

freshly ground black or white pepper

1/2 tsp. dry mustard

 1 cup whole milk

1/2 cup half and half or cream

2 Tbsp. flour

4 Tbsp. whole fat yogurt or sour cream

Additional dill and chopped chives for garnish.

Method:

Cook carrot, celery, leeks or onions in butter for about 10 minutes over med/low heat. Do NOT allow to brown.  

Add potatoes, broth, dillweed, mustard, salt and pepper. Bring to a boil and immediately reduce heat so a simmer. Let simmer 20 minutes.

In a separate bowl, whisk flour and milk together to form a smooth slurry. 

Slowly stir milk into the soup. Simmer gently til thickened about 6 minutes.

Puree about 1/3 of the soup in a blender til very smooth. Pour back into the pot. Add 4 Tbsp. sour cream or whole milk yogurt.  

Stir to blend. 

Add meat if using.  

To serve, top with additional yogurt or sour cream, and sprinkle with additional dill and chives for garnish.