3 c. chicken broth
1/2 lb. fresh green beans or 10 1/2 oz. pkg. thawed
2 sm. potatoes, peeled & cut
1/2 lg. onion, quartered
1/2 stick butter
2 tbsp. snipped fresh dill
2 garlic cloves, crushed
Salt & freshly ground pepper
1/4 c. sour cream, room temperature
Juice of 1 lemon

Combine broth, beans, potatoes, onion, butter, dill and garlic in large saucepan over high heat and bring to boil. Reduce heat, cover and simmer until vegetables are tender, 20 to 25 minutes. Taste and add salt and pepper.

Transfer soup to blender or processor, in batches and puree until smooth. Return to saucepan. Stir in sour cream and lemon juice. Cook on low heat until heated through.