In a large saucepan over medium heat, add the butter and allow to melt.
Add the onion, carrots, and celery and saute for 3-4 minutes until softened.
Add the flour to the pot and stir to coat the vegetables, followed by the chicken stock. Stir well to ensure there are no lumps. Add the potato and season with salt and freshly ground black pepper.
Bring the soup to a low boil and cook for 5 minutes, then reduce to a simmer and cook for a further 20 minutes or until the potatoes are cooked.
Adjust the seasoning, add the shredded chicken, and reduce the heat to low.
Add the cream and simmer on low heat for a further 5 minutes.
Turn off the heat and add the fresh dill to the pot just before serving.
Ladle into bowls and add a spoonful of Amasi to each bowl.
