Gather your ingredients. Tomorrow's big temperature drop screams "soup for dinner"!!
2 medium carrots, shredded
1 tbsp butter
4 cups chicken (or vegetable) broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1-1/2 tsp dill weed
1 can (15-1/2 oz) great northern beans, rinsed and drained
4-1/2 tsp all-purpose flour
3/4 cup sour cream
Pepper to taste
In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
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 and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).