Potato-Bean Soup

The addition of white beans to creamy potato soup boosts the protein to main-dish levels.



by 6  people


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Servings: 4 to 6
Yield: 4 to 6 (main-dish) servings
Total Time: 45 mins
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Ingredients
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    2   
    medium carrots, shredded (1 cup)
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    1/2  cup 
    sliced celery
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    1   
    clove garlic, minced
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    1   tablespoon 
    margarine or butter
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    4   cups 
    chicken broth
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    3   cups 
    cubed, peeled potatoes
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    2   tablespoons 
    snipped fresh dill or 2 teaspoons dried dillweed
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    1  15  ounce can 
    cannellini beans or great northern beans, rinsed and drained
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    1/2  cup 
    dairy sour cream or plain nonfat yogurt
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    1   tablespoon 
    all-purpose flour
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    1/8  teaspoon 
    pepper
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    salt (optional)

Directions
1.
In a large saucepan cook and stir carrots, celery, and garlic in hot margarine or butter over medium heat for 4 minutes or until tender. Carefully stir in chicken broth, potatoes, and dill. Bring to boiling. Reduce heat and simmer, covered, for 20 to 25 minutes or until potatoes are tender. With the back of a spoon, lightly mash about half of the potatoes in the broth. Stir the beans into the potato mixture.
2.
In a small mixing bowl stir together the sour cream or yogurt, flour, pepper, and, if desired, salt; stir into potato mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 to 6 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 296, Fat, total (g) 11, chol. (mg) 13, sat. fat (g) 5, carb. (g) 42, pro. (g) 14, sodium (mg) 1031, Percent Daily Values are based on a 2,000 calorie diet
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Potato and White Bean Chowder
Potato and White Bean Chowder

The addition of beans to a classic potato chowder boosts the protein, escalating this creamy soup from a side dish to the main dish. A chopped carrot and your favorite herb provide extra flavor and flecks of color.

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