Haricots Verts (Green Beans) Potato Soup

Haricots Verts (Green Beans) Potato Soup
Servings: 10-12 (about three quarts)
From: Chef Joseph Bonaparte
Prep time: 2 hours

5 stalks celery, sliced thin
1 bunch green onions, rough chopped
¼ c. butter
2 Tablespoons flour
2 quarts water (or broth)
¾ c. powdered milk
3 medium potatoes, diced w/ skins on
To taste salt & freshly ground pepper
½ c. parsley, chopped
1 Tablespoon dried dill weed
1½ c. sour cream
10 ounces haricots verts, trimmed

1. Sauté celery and green onions in the butter until quite tender. Transfer to crock pot turned to medium.
2. Add flour and stir well. Add water or broth and stir until blended. Add milk and stir until thickened.
3. Add potatoes, salt and pepper, parsley and dill weed. Cook on low, stirring often, about 30 minutes or until the potatoes are tender.
4. Twenty minutes before serving, stir in sour cream and haricots verts. Cook on low for 20 minutes and serve.