Soup is worth repeating

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By Susan Lowery

My daughters both asked me to write down this week's recipe for them so they could make it. I first made it in 1999 and everyone who has ever tried it seems to really like it.

I haven't run it in my column since 2000. So, here it is again in case you didn't get to try it the first time. I guarantee this to be delicious.

I noted on my daughters' copy and will note here that when I make this soup, I use more onion, carrot and celery than is called for-maybe twice as much.

Besides salt and pepper, I also use about 1/4 t. white pepper. And if I'm telling the truth here, which I am, I probably use a little more butter.


White Bean-Potato Soup

1 c. carrots, diced small or shredded

1 large stalk celery, diced (with some leaves)

1 large onion, diced

1 clove garlic, smashed (can use garlic powder)

3 T. butter

1 qt. chicken broth

3-5 potatoes, peeled and diced

1 (16 oz.) can white beans

1/2 c. sour cream (or milk)

1 T. flour

Salt, pepper, to taste

Tabasco to taste

In Dutch oven or soup pot, sauté carrots, celery, onion and garlic in butter until soft. Add broth and potatoes. Simmer 30-40 minutes or until potatoes are tender. Mash a little bit of the potatoes in broth. Stir in beans. Combine sour cream or milk with flour. Whisk into soup, then add seasonings to taste. Cook and stir till thickened and hot. Serves 4-6.