Makes 6 main dish servings.
1/2 cup sliced celery
2 medium carrots, shredded
1 clove garlic, minced
2 tsp oil or margarine, melted
4 cups chicken broth (or vegetable broth for vegetarian version)
3 medium potatoes, peeled and diced
2 tsp snipped fresh dill or 1 tsp dried dillweed
1 14-ounce can cannellini beans or great northern beans, drained
1/2 cup plain yogurt
1 tbsp all purpose flour
1/8 tsp pepper
salt to tasteIn a large saucepan cook and stir celery, carrots and garlic in oil over medium heat (about 4 minutes or until tender). Stir in broth, potatoes and dill. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes, or until potatoes are tender. With a potato masher, lightly mash about half of the potatoes in the broth. Add the drained beans to the potato mixture; mash some of the beans (or the whole darn pot!).
In a small bowl stir together yogurt, flour, pepper and salt; stir into the potato mixture. Cook and stir until thickened and bubbly. cook and stir for one minute more.