Potato Soup With Beans

Photos by Rob Hagen and Dan RobertsPotato Soup with Beans

Ingredients

• 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

How to make it 



• 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).