Potato Soup With Beans Recipe

Ingredients

2 medium carrots, shredded1 tablespoon butter4 cups chicken or vegetable broth3 medium potatoes, peeled and cubed1 garlic clove, minced1-1/2 teaspoons dill weed1 can (15-1/2 ounces) great northern beans, rinsed and drained4-1/2 teaspoons all-purpose flour3/4 cup sour creamPepper to taste

Preparation

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).