Before starting, combine flour, salt and dill in a small bowl.  In a large liquid measuring cup, add milk, buttermilk and heavy cream.  Set both aside.

In a large pot, melt butter over medium low heat.  Once butter is melted, add diced onion and cook for 3-5 minutes or until onion is beginning to soften and is slightly translucent.

Add flour, salt & dill mixture to the butter and onions, whisking until they are fully incorporated with the butter.  Add the vegetable Better than Bouillon and whisk in – this will turn the mixture a reddish brown and be slightly less smooth.

Whisking constantly, add about 1 cup of the milk mixture to the pot and whisk until the milk is fully absorbed by the flour.  Add about half of what’s remaining of the milk and repeat with the whisking – by dividing up the milk in this way, you minimize the possibility of getting lumps.

Add the remaining milk and whisk until smooth.  Add the diced hash brown potatoes and let cook for 20-25 minutes over medium low heat, stirring occasionally to ensure nothing is sticking to the bottom.  After about 20 minutes, test a potato with a fork – if the fork goes in easily, then the potatoes are cooked.

Potatoes LOVE salt so also test the soup at this time to determine if more salt is needed, then salt to taste if so.  Serve soup in bowls and top with fresh dill.  Add some crusty bread or buttery crackers if desired!