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Potato Soup With Beans
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2 medium carrots, shredded
1 tablespoon butter
4 cups chicken or vegetable 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
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. With a slotted spoon,
remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in
the beans. In a small bowl, combine the flour, sour cream and pepper; add to
soup. Cook over low heat for 5 minutes or until heated through (do not boil).
Yield: 6 servings.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |