Hearty Potato Soup

by Holly
(North Carolina)

In a large saucepan melt 2 Tbsp. butter over medium heat. Add 1 stalk celery, sliced and 1 clove garlic, minced and cook until tender - about 5 minutes.

Stir in 4 cups chicken broth, 3 medium potatoes, peeled and cubed, and 2 tsp. dill.

Heat to boiling; reduce heat to low, cover and simmer for 20 minutes or until potatoes are tender.

With a potato masher or the back of a spoon, lightly mash about half of the potatoes in the broth.

In a small bowl stir together 1/2 cup sour cream or plain yogurt, 1 Tbsp. flour, salt and pepper. Stir into potato mixture; cook and stir until thickened and bubbly. Cook and stir 1 minute more.

Makes 4 -6 main dish servings. (Note: If you like cheesy potato soup, you can stir some shredded cheese into the soup before serving.)