Potato-Bean Soup

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

Potato-Bean Soup
4 to 6
4 to 6 (main-dish) servings
45 mins
by 4.5 14  people
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  • 2 medium carrots, shredded (1 cup)
  • 1/2 cup sliced celery
  • 1 clove garlic, minced
  • 1 tablespoon margarine or butter
  • 4 cups chicken broth
  • 3 cups cubed, peeled potatoes
  • 2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
  • 1 15 ounce can cannellini beans or great northern beans, rinsed and drained
  • 1/2 cup dairy sour cream or plain nonfat yogurt
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon pepper
  • salt (optional)
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.
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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