Potato Soup with Dill

This recipe is an old friend, always delicious and always easy to throw together. I love potato soup, but sometimes I get sick to death of the thick, cheezy, vein-clogging kind. That's when this bowl of tastiness comes along and wraps me in it's soothing potato-ie arms and tells me "Shhhhhh, just slirp."

2 carrots, cut into 1/2 inch pieces
1 leek, white & light green parts only, chopped
1 onion, chopped
1 1/2 lb russet potatoes, peeled and cubed
1/2 stick butter (once again, not exactly a diet recipe, just jog in place for a minute while chopping veggies to prep for the calories)
4 cups vegetable broth
1 cup milk (or 1/2 & 1/2 if no one's looking)
2 T chopped dill

Cook veggies in butter over medium high heat in a soup pot of some sort for about 15 minutes. Add broth, 1 1/2 tsp salt and pepper to taste and bring to a simmer. Simmer, covered, about 10 minutes. Use a potato masher to smooch some of the veggies up, or add 1/2 of soup to a blender. Add milk, and heat back up. Stir in dill. If you have a bottle of fancy expensive olive oil collecting dust in your pantry, give 'er a drizzle as I did. You won't regret it. Eat and slirp.

If you prefer a thicker soup: when you are cooking the veggies in the butter, sprinkle a couple of tablespoons of flour over the butter coated veggies and continue as planned.