Recipe: Daniel P. Moynihan's Potato Dill Soup (NOT White Spot's)

POTATO DILL SOUP
Source: Former Congressman Daniel P. Moynihan, United States Senator, New York, Congress Cooks! Index

7 large potatoes
2 onions, chopped
Bunch of scallions, chopped
Large amount of fresh dill
2 Tablespoons butter
1 pint heavy cream
Freshly ground black pepper
Salt to taste
Parsley for garnish

Peel potatoes; cook with onions in boiling water until they begin to fall apart. Strain. Add scallions, dill, butter, and heavy cream and cook ten minutes. Stir in 1 cup sour cream and let it heat through for 2 minutes.

Garnish each bowl with pepper, dill, parsley, and 1 teaspoon sour cream.

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WEASY'S POTATO SOUP
Source: Diana Rattray, southernfood.about.com

7 to 8 cups of cubed peeled potatoes
4 cups chicken broth
1 cup water
2 large onions, chopped, about 2 cups
3/4 cup chopped celery
1/2 cup thinly sliced carrots
2 tablespoons dried dill weed
1/4 cup butter
1/4 teaspoon pepper
1 to 2 teaspoons salt, or to taste
1 can (12 oz) evaporated milk

In a large slow cooker, combine potatoes, broth, water, onion, celery, carrots, dill weed, and butter. Cover and cook on high for 7 hours or until the vegetables are tender. Stir in milk and season with salt and pepper to taste; continue cooking to heat through. Use a hand mixer or potato masher to blend some of the potatoes to thicken soup. To thicken further use instant potato flakes; to thin soup, add a little whole or skim milk.