This recipe came from the Houston Chronicle Favorite Recipe column years ago. I usually double it.
2 medium carrots, sliced
1 garlic clove, minced
2 teaspoons butter, melted
4 cups chicken broth
3 cups peeled, diced potatoes
2 teaspoons dried dill weed
1 (15-ounce) can cannellini or Great Northern beans, drained
1/2 cup reduced-fat sour cream or plain nonfat yogurt
1 Tablespoon flour
1/8 teaspoon black pepper
dash of salt, optional
In a medium pot, cook celery, carrots and garlic in butter over medium heat 4 minutes or until tender. Carefully stir in broth, potatoes and dill. Bring to a boil; reduce heat. Simmer, covered, 20 to 25 minutes or until potatoes are tender. Using a slotted spoon. transfer half the potatoes to a dish. Mash with the back of a spoon and return to pot. This makes the broth creamier. Add beans to potato misture, mashing about half the beans as you mix them in.
In a small bowl, stir together sour cream, flour, pepper and salt. Stir into soup. Cook, stirring, until thickened and bubbly.
Makes 6 servings.
I use fat-free sour cream. If you want to use yogurt, you might try Greek instead of regular; it's thicker.