When pieces are tender remove from heat and mash with potato masher. (Do not drain!) Pour soup into another container and pour ½ into blender and blend on puree button for 2-3 minutes. Put back into dutch oven, and blend the remaining soup. Put into dutch oven. Place back on heat at ½ temperature. Add 1 can evaporated milk and stir. Add 2 tsp curry powder, ¼ tsp cayenne, ¼ tsp dill weed, ¼ tsp chives. Heat until smooth and serve. Serve with croutons on top ---