Green Bean and Potato Soup
Contributed by Stephanie P. (Alliance, NC)
4 red potatoes, cubed
1 large onion, thinly sliced
1/2 lb. green beans, cut into 1-inch pieces
5 cups chicken broth
1/2 cup sour cream
3/4 cup sauerkraut with juice
1 Tbsp. vegetable oil
1 Tbsp. chopped fresh dill
Salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add onion, and stir gently until softened (about 5 minutes).
Add the potatoes and green beans, and cook about 5 minutes, or until the green beans are slightly softened.
Add chicken broth and bring to a boil; reduce heat to medium-low, cover and cook until potatoes are tender (about 15 minutes).
Stir the flour into the sour cream, and add it one spoonful at a time to the soup.
Stir in the sauerkraut and dill, and season to taste with salt and pepper.
Simmer for 5 more minutes, then serve.