Potato and Bean Soup

Potato and Bean Soup

2 medium carrots, shredded, about 1 cup
1/2 cup of sliced celery
1 clove garlic, minced
1 tablespoon of margarine or butter
4 cups of chicken broth
3 cups of cubed, peeled potatoes
2 teaspoons of dried dill weed
One 15 ounce can of white kidney beans, rinsed and drained
1/2 cup of dairy sour cream
1 tablespoon of all purpose flour
1/8 teaspoon of pepper

In a large saucepan cook the carrots, celery and garlic in margarine until tender. Stir in the broth, potatoes, and dill weed. Cover and simmer for 20 to 25 minutes or until the potatoes are tender. With the back of a spoon, slightly mash about half of the potatoes against the side of pan. Stir in beans. Stir together the sour cream, flour, and pepper, stir into the potato mixture. Cook and stir until bubbly. Cook and stir for 1 minute more.
Makes 4 to 6 servings