- In a large saucepan cook and stir carrots, celery, and garlic in hot margarine or butter over medium heat for 4 minutes or until tender. Carefully stir in chicken broth, potatoes, and dill. Bring to boiling. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are tender. With the back of a spoon, lightly mash about half of the potatoes in the broth. Stir the beans into the potato mixture.
- In a small mixing bowl stir together the sour cream or yogurt, flour, pepper, and, if desired, salt; stir into potato mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 to 6 main-dish servings.
Nutrition Facts (Potato-Bean Soup)
- Per serving:
- 296 kcal cal.,
- 11 g fat
- (5 g sat. fat,
- 13 mg chol.,
- 1031 mg sodium,
- 42 g carb.,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet