Potato-Bean Soup - cooking recipe

Ingredients

1 clove garlic, minced
2 Tbsp. margarine, melted
4 c. chicken broth
3 medium potatoes, peeled and cut up (about 3 c.)
2 tsp. dried dill
1 (15 oz.) can cannellini beans or Great Northern beans, drained
1/2 c. sour cream or low-fat yogurt
1 tsp. flour
1/8 tsp. pepper
2 stalks celery, diced
2 carrots

Preparation

In a large saucepan, melt the margarine and cook the garlic, celery and carrots on medium heat for 4 minutes.
Carefully stir in broth, potatoes and dill.
Heat to boiling.
Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are tender.
Mash about 1/2 of the potatoes in the broth. Add drained beans to mixture.