From: Fresh from the Farm Stand
- In a Dutch oven over medium heat, cook bacon and onion until bacon is crisp. Add celery and cook for about 10 minutes over medium-low heat; drain.
- Stir in water and soup base; bring to a low boil. Add milk, potatoes, pepper and dill weed; cook until potatoes are soft, about 15 minutes.
- To thicken, blend butter and flour in a bowl; add one sup hot soup broth and mix well. Add to soup and stir well; cook and stir until thickened.