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Daria's Potato-Green Bean Soup

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Washington Post
Related tags
soups nut free vegetarian easter lunch


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4 tablespoons (1/2 stick) unsalted butter

1/4 cup flour

About 2 cups sour cream (may use low-fat; do not use nonfat)

Water or vegetable broth, as needed (about 1 cup)

1 tablespoon unsalted butter

1 large onion, chopped (1 1/2 to 2 cups)

Water, as needed

8 medium potatoes (about 3 1/4 pounds), peeled and cut into 1/2-inch pieces

1 pound fresh or frozen green beans, stringed and cut into 1-inch pieces

Kosher salt

Freshly ground black pepper

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