Potato Dill Soup

• 3 carrots, grated
• 2-3 celery ribs, cut into 1/2-inch pieces
• 1 large onions coarsely chopped 
• 2 T. dried onions 
• 1 1/2 lbs red potatoes peeled and cut into 1/2-inch pieces
• 4 tablespoons butter
• 8 c. chicken broth
• bacon, cooked and broken into small pieces
• 1 to 1 1 1/2 c. half and half
• 2 tablespoons dill
• salt and pepper to taste 

Directions:

1. Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
2. Add chicken broth and salt and pepper, and simmer, covered, until vegetables are tender, about 10 minute, and add cooked bacon.
3. Transfer 3 cups soup to a blender with milk and blend until smooth or use the plug in blender Use caution when blending hot liquids.
4. Return to pot, then stir in dill and salt and pepper to taste and cool and add half and half..