Dilly Bean Potato Soup

When menu planning for this month I found a great-looking and inexpensive soup recipe in Simply in Season. I was a little skeptical about how the soup would taste as I've never made a soup that combines potatoes and beans. But I figured it was cheap and I've not been disappointed in anything from this cookbook so far so I'd give it a try. And it gave me the opportunity to use my new pan (a Le Creuset knock-off). I was not disappointed. It was delicious!! Even Darin (who thinks he's picky) loved it and had seconds. It is just as good warmed up the next day.

Dilly Bean Potato Soup

3/4 cups chopped celery

3 carrots, shredded

1-2 cloves garlic, minced

In large pot saute in 1 tablespoon olive oil.

6 cups chicken or vegetable broth

4-5 large potatoes, peeled and diced

salt to taste

Add and simmer until potatoes are tender, about 20 minutes. Mash some of the potatoes.

4 1/2 cups cooked Great Northern beans (I used dried that I had cooked the night before)

1 T dried dill weed

Add to soup.

3/4 cup plain yogurt or sour cream

1 1/2 T flour

1/2 tsp pepper

Combine and stir into soup. Cook and stir until sour cream has been mixed in and heated.

Serve with fresh bread.