Potato-Bean Soup

By phowley

Ingredients

• 1/2 c sliced celery
• 2 medium carrots, shredded
• 1 clove garlic, minced
• 2 tsp margarine, melted
• 4 c chicken broth
• 3 medium potatoes, peeled and cut up (3 c)
• 2 tbsp snipped fresh dill OR 2 tsp dried dillweed
• 1 (15 oz) can cannellini beans OR great northern beans, drained
• 1/2 low-cal sour cream OR plain nonfat yogurt
• 1 tbsp all-purpose flour
• 1/8 tsp pepper

Preparation

Step 1

In a large saucepan, cook and stir celery, carrots, and garlic in hot margarine over medium heat for 4 minutes or until tender.
Carefully stir in broth, potatoes, and dill.
Heat to boiling.
Reduce heat.
Simmer, covered, for 20-25 minutes or until potatoes are tender.
With the back of a spoon, lightly mash about half of the potatoes in the broth.
Add the beans.
In a small bowl, stir together sour cream, flour, pepper, and salt (if desired).
Stir into potato mixture.
Cook and stir until thickened and bubbly.
Cook and stir 1 minutes more.