Potato-Bean Soup - cooking recipe

Ingredients

1 clove garlic, minced
2 medium carrots, shredded
1/2 c. sliced celery
2 tsp. melted margarine
4 c. chicken broth
3 medium potatoes, peeled and cut up (3 c.)
2 Tbsp. fresh or 2 tsp. dried dill weed
1 (15 oz.) can cannellini or Great Northern beans, drained
1/2 c. sour cream or plain yogurt
1 Tbsp. all-purpose flour
1/2 tsp. pepper

Preparation

In large saucepot, cook celery, carrots and garlic in margarine over medium heat for 4 minutes.
Carefully stir in broth, potatoes and dill.
Heat until boiling.
Reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender.
With the back of a spoon, lightly mash 1/2 of potatoes in the broth.
Add beans to potato mixture.