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Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!
-- Christine Ecker, Linwood, New Jersey
You Will Need
2 medium carrots, shredded
1 tablespoon butter
4 cups chicken broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons dill weed
1 can (15-1/2 ounces) great northern beans, rinsed and drained
4-1/2 teaspoons all-purpose flour
3/4 cup sour cream
Pepper to taste
What to Do
1. In a large saucepan, cook carrots in butter for 4 minutes or
until tender. Stir in the broth, potatoes, garlic and dill. Bring
to a boil. Reduce heat; cover and simmer for 25 minutes or
until potatoes are tender.
2. With a slotted spoon, remove half of the potatoes to a
bowl; mash with a fork. Return to pan. Stir in the beans.
3. In a small bowl, combine the flour, sour cream and pepper; add
to soup.
4. Cook over low heat for 5 minutes or until heated
through (do not boil).
Serves 6
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