My mom gave me this recipe and then loaned me the Taste of Home Heart Warming Soups magazine where she got the recipe.
Winter now seems a little less foreboding.
This potato soup has quickly become our family's favorite potato soup. It is fairly quick and easy and the sour cream and dill add just enough twist to keep your spoon busy!
2 medium carrots, shredded
1 Tbs. butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1 1/2 tsp. dill weed
1 can (15 1/2 ounces) great northern beans, rinsed and drained
4 1/2 tsp. 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, removed 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 hear for 5 minutes or until heated through (do not boil).
Yield: 6 servings
Although not on the menu for tonight, we had this for supper tonight along with some crusty French Bread and some warm chocolate chip cookies for dessert.
Now to go soak in a hot bath. Ah, life is good.