Potato Bean Soup

• 1 cup carrot, shredded
• 12 cup sliced celery
• 1 garlic clove, minced
• 1 tablespoon butter
• 4 cups chicken broth
• 3 cups cubed peeled potatoes
• 2 tablespoons snipped dill or 1 teaspoon dried dill
• 1 (15 ounce) can white kidney beans (cannellini)
• 12 cup sour cream
• 1 tablespoon all-purpose flour
• 18 teaspoon pepper
• salt

1. Saute the first 3 ingredients in butter until soft.
2. Add the chicken broth, potatoes, dill, and beans.
3. Cook until the potatoes are tender.
4. Mix the flour with the sour cream and pepper.
5. Mix in a little of the hot broth to the cream and return all to the pot of soup.
6. Return to a boil.
7. Your done.
8. Enjoy.

carrot, celery, garlic, butter, chicken broth, potatoes, dill, white kidney beans, sour cream, flour, pepper, salt

Taken from www.food.com/recipe/potato-bean-soup-349766 (may not work)