potato dill soup

3 c. water

3 potatoes, cubed

1 tsp. salt

1 c. cream (half & half)

2 tbsp. fresh or frozen dill

4 hard-boiled eggs

1 tbsp. flour

Boil potatoes in salt water. Combine flour and cream. When potatoes almost

cooked, add flour and cream mixture. Bring soup to a boil. Add finely chopped

dill (do not use stems of dill). Garnish with chopped egg. Season with vinegar

to taste.