Dilly Bean Potato Soup

19 Jan

Another potato soup!  This had great flavor, but isn’t as good the next day, so we’d recommend cutting it in half or even a quarter.

Serving: 12 or more

1 1/2 cups celery (chopped)
6 carrots (shredded)
3 cloves garlic (minced)
In large soup pot saute in 2 tablespoons oil.

12 cups chicken or vegetable broth
9 large potatoes (diced)
salt to taste
Add and simmer until potatoes are tender, 20-25 minutes.  Mash some of the potatoes in the broth mixture for creamier texture.

8-9 cups Great Northern beans
2 tablespoons dried dill weed
Add to soup.

1 1/2 cups plain yogurt or sour cream
3 tablespoons flour
3/4 teasp pepper
Combine and stir into soup.  Cook and stir until thickened.

(We also add about 1 cup of cheddar cheese)
*Taken from Simply in Season: A World Community Cookbook

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