INGREDIENTS
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3 lb potatoes, peeled
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10 c chicken broth or bouillon
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15-20 baby carrots (or 4 med carrots cut into 1″ pieces)
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1medium yellow onion, peeled and quartered
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1 tsp dill weed
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3/4 c sour cream (start with 1/2 cup and add as needed)
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3 Tbsp chopped parsley
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1 tsp salt
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1/4 tsp freshly ground black pepper
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4 Tbsp butter or margarine