Potato Soup With Beans

• 2 medium carrots, shredded
• 1 tablespoon butter
• 4 cups chicken or vegetable broth
• 3 medium potatoes, peeled and cubed
• 1 garlic clove, minced
• 1-1/2 teaspoons dill weed
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 4-1/2 teaspoons all-purpose flour
• 3/4 cup sour cream
• Pepper to taste

1. In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
2. With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).

carrots, butter, chicken, potatoes, garlic, dill weed, great northern beans, flour, sour cream, pepper

Taken from www.tasteofhome.com/recipes/potato-soup-with-beans/ (may not work)