In a saucepan combine chicken broth, onion, potatoes and dill weed.

Bring to a boil.

Reduce heat and simmer for 10-15 minutes or until potatoes are tender.

Put 2/3 of the mixture in a blender or food processor.

Cover and blend until smooth.

Set aside with the unprocessed mixture.

In the saucepan, melt the butter.

Stir in flour, salt and pepper.

Add the milk all at once.

Cook and stir until mixture is thickened and bubbly.

Stir in the potato mixture and cook until soup is heated through.

NOTE: If you prefer a smoother soup, blend all of the potato mixture.

Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.