Potato Soup With Beans

[ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 2 medium carrots, shredded 1 tablespoon butter 4 cups chicken broth 3 medium potatoes, peeled and

Potato Soup with Beans
Potato Soup with Beans

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a small bowl, combine the flour, sour cream and pepper; add to soup. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Cook over low heat for 5 minutes or until heated through (do not boil). [/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest