February 27, 2010

• Comfort food of the most comforting kind

  Potato-Bean Soup

   

  3 med. Carrots chopped

  1 clove garlic, minced

  2 tbl margaine or butter

  4 c chicken broth

  3 c cubed, peeled potatoes

  2 tbl snipped fresh dill or 2tsp dried dillweed

  1 15-ounce can cannellini beans or great northern beans, rinsed and drained

  ½ c dairy sour cream or plain nonfat yogurt

  1 tbl all-purpose flour

  Pepper and salt to taste

   

  In a large saucepan cook and stir carrots and garlic in hot margarine or butter over medium heat for 4 minutes or till tender.  Carefully stir in chicken broth, potatoes, and dill.  Bring to boiling.  Reduce heat and simmer, covered, for 20 to 25 minutes or till potatoes are tender.  With the back of a spoon, lightly mash about half of the potatoes in the broth.  Stir in the beans into the potato mixture.

   

  In a small mixing bowl stir together the sour cream or yogurt, flour, salt and pepper.  Stir into potato mixture.  Cook and stir till thickened and bubbly.  Cook and stir for 1 minute more.  Makes 4-6 servings.

  • 10:41 am
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