Dill Gravy

4 cups water
3 medium potatoes, peeled and cut into cubes
1 large onion, diced
1 teaspoon salt
1 Tablespoon flour
1 cup sour cream or  half and half with addition of vinegar to taste
1 Tablespoon fresh dill or more if you like a stronger dill flavor.

* Some buttermilk can be used instead of all sour cream.

Boil potatoes and onions in salted water.  When almost done, add flour and cream mixture.  Bring to a full boil.  Add finely chopped dill (do not use stems of the dill).  I sometimes add vinegar to make it a  little more sour as we like it that way, it depends on how sour the cream is.  For added protein some like poached eggs in this  (number according to needs).  To poach eggs drop into the soup after it has thickened and cook over low heat.  You can also hard boil the eggs separately and then peel them and drop them into the gravy.