Heat the water Add the potato, green beans, peas, cauliflower and carrots to the water and heat until boiling in a 3-quart saucepan.
Reduce the heat. Cover and simmer for about 10-15 minutes (until the vegetables are almost tender).
Add the spinach; cook uncovered for about 1 minute.
Mix 1/4 cup of the milk and the flour; stir gradually into the vegetable mixture. Boil, stirring, for 1 minute.
Stir in the remaining milk, whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.