Potato-Bean Soup

By AzWench

My kids named this "Magic Cheese Soup" because the shredded carrots look like cheese that doesn't melt.

Ingredients

• 1/2 cup sliced celery
• 2 medium carrots, shredded
• 1 clove garlic
• 2 teaspoons butter, melted
• 4 cups chicken broth
• 3 medium potatoes, peeled and cut into small chunks
• 2 tablespoons snipped fresh dill or
• 2 teaspoons dried dill weed
• 15 ounce can cannellini beans or great northern beans, drained
• 1/2 cup sour cream
• 1 tablespoon flour
• 1/8 teaspoon pepper

Preparation

Step 1

In large saucepan cook and stir celery, carrots, and garlic in melted butter over medium heat for 4 minutes or until tender. 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. With back of spoon, lightly mash about half the potatoes into the broth. Add the drained beans to the potato mixture.

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 minute more.