There is something so classic and comforting about a potato based soup to me. This one is unique because of the balance of sweet from the carrots and the fragrance of the dill. The vegetarian version just leaves out the bacon and is also extremely good. I hope you enjoy this simple, cheap and delicious meal as much as I do.
|Prep Time:||Cook Time:||Level:||Serves:|
|10 min.||35 min.||Easy||6|
2 medium carrots, shredded
1 tablespoon butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
2 garlic clove, minced
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
4 strips thick-cut bacon
- Cook bacon until slightly crispy and set aside to drain and cool
- In a large saucepan, sauté carrots in butter for 4 minutes or until tender.
- Add and stir in the broth, potatoes, garlic and dill while bringing to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
- While waiting chop the cooled off bacon
- 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, bacon and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).