Soup Swap! Dilly Bean Potato Soup

This is Tanya Hermann's Dilly Bean Potato Soup recipe

(From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert)

If you are going to have a crowd, this soup will serve at least a dozen.

1  1/2 cups celery, chopped
6 carrots, shredded
3 cloves garlic, minced
2 tbsp vegetable oil
12 cups chicken or vegetable broth
9 large potatoes, diced
Salt, to taste
8 to 9 cups cooked Great Northern beans
2 tbsp dried dill weed
1 1/2 cups plain yogurt or sour cream
3 tbsp flour
3/4 tsp freshly ground pepper

I also added a half of an onion chopped fairly small

Heat oil in a large soup pot, and saute celery, carrots and garlic (and onions if you decide to use). Add broth, potatoes and salt and simmer until potatoes are tender, 20 to 25 minutes. Mash some of the potatoes in the broth mixture for a creamier taste. Add beans and dill weed to the soup. Combine yogurt or sour cream, flour and pepper and stir into soup. Cook and stir until thickened. Serves 12 or more.