1 (14 1/2 ounce) can chicken broth
3 potatoes, peeled & cubed (abt. 3 cups)
12 cup milk
2 cups chopped cabbage
12 cup shredded carrot
2 teaspoons chopped fresh dill or 12 teaspoon dried dill weed
18-14 teaspoon pepper
In medium saucepan, combine broth and potatoes. Bring to a boil. Reduce heat, cover and simmer 8 minutes or until tender. Cool slightly. Place 1 cup potato mixture in blender,. Add milk, cover and blend 30 seconds. Return to saucepan. Stir in remaining ingredients. Cook over medium heat 5 minutes or until cabbage is crisp-tender.