1/2 c. sliced celery
2 med. shredded carrots
1 clove minced garlic
2 tsp. melted butter
4 c. chicken broth
3 med. peeled, cut up potatoes (3 cups)
2 tsp. dried dillweed
1 (15 oz.) can drained green Northern beans
1/2 c. sour cream
1 tbsp. flour
1/8 tsp. pepper

In a large saucepan cook and stir celery, carrots, and garlic in hot butter over medium heat for 4 minutes or until tender. Carefully stir in broth, potatoes, and dill. Heat to boiling; reduce heat. 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. Add the drained beans to the potato mixture.

In a small bowl stir together sour crream, flour, pepper, and salt, if desired; stir into potato mixture. Cook and stir until thickened and bubbly. Cook and stir one minute more. Makes 4 to 6 main dish servings.

Note: If you need to watch your sodium intake, use lower sodium broth to save about 150 mg sodium per serving. Also lite sour cream may be used.