1Peel and dice potatoes; put in kettle with 8 cups water, 1/4 cup chopped celery, 1/4 cup chopped onion, 2 teaspoons chicken soup base and boil until potatoes are done. Add salt and pepper to taste.
2Break eggs into bowl and mix a little, then pour slowly into soup and stir, bring to a boil. Add fresh dill or dill weed and bring back to a boil. Reduce heat to simmer, add cream. Note: I set the cream out when I start this so it warms a little before adding to the soup. Let heat about 10 minutes and serve. Do not let it boil as it will curdle.