4 tbsp (1/4 C)		Butter or margarine
1/2	tsp	Pepper
1	tsp	Dried dillweed
11/2	C	Diced onions
3	C	Milk
4	C	Diced potatoes
2	tbsp	Chopped fresh parsley
1 or 2		Carrots, coarsely grated
		Instant potato flakes or buds (optional)
2	C	Water
1	tsp	Salt

In a large saucepan, melt the butter. Sauté the onions until golden. Add the potatoes, carrots, water, salt, pepper and dillweed. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 to 30 minutes (or longer if you want potatoes creamy). Stir in the milk and parsley and heat until hot. If you want a thicker soup, stir in some instant potato flakes or buds during the last few minutes of cooking.

Serves: 8 to 10