Creamy Potato Soup

7 or 8 medium potatoes, peeled, chopped, boiled (drain, but save the liquid)
1 can cream of onion soup
3T butter
3T flour
1 1/2 c heavy cream
1 c white wine
1 1/2 c broth or saved potato liquid
1 1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp dill weed
2 c grated cheddar cheese
Peel & chop potatoes & put in pot.  Add water until it is an inch above the potatoes.  Boil & cook until soft (about 20 minutes).  Drain potatoes, reserving liquid.  Put potatoes into a blender (a little at a time) and blend until smooth (use reserved potato liquid to make it smooth).  In a saucepan, melt butter.  Add flour & soup.  Stir in wine, cream, potato liquid (until the soup is the consistency you want), spices & potato puree.  Add cheese & mix until smooth.  Simmer 30 minutes, stirring occasionally.