In a large soup pot over meduim-high heat,add potatoes,carrots,onion,and vegetable or chicken broth.

Cover and simmer 15 to 20 minutes or until vegetables are tender when pierced with a fork.

Remove from heat.

While vegetables are cooking, make cream sauce.

In a meduim saucepan over meduim-high heat, melt butter, add flour' stirring constantly, until mixture is smooth and bubbly.

Add milk and bring to a boil, stirring constantly, until thickened.

Add cheddar cheese and dill weed.

Stir until cheese is melted.

Set aside.

In a food processor or blender, in small batches, pour potato mixture with some of the milk.

Pour blended potato mixture back into soup pot.

Add cheese sauce, sour cream, remaining milk, salt, pepper, and chili powder.

Stir until throughly blended.

Return to meduim heat and heat until warm.

Remove from heat, serve in soup bowl and garnish with fresh parsley