3 Cups Potatoes (peeled and diced)
1/2 Cup Celery (stringed and diced)
1/2 Cup Onion (diced)
1 1/2 Cups Water
2 Chicken Bouillion Cubes
1/2 Teaspoon Salt
2 Cups Milk
1 Cup Sour Cream
2 Tablespoons Flour
1 Tablespoons Chives
In a large pan, combine potatoes, celery, onion, water, bouillion cubes, and salt.
Cover and cook until vegetables are tender (about 20 minutes)
DO NOT OVER COOK potatoes, they should be just tender and not mushy.
Add about 1/2 cup of the potato mixture to one cup of the milk.* Stir slightly and return to potato mixture.
In medium bowl, mix sour cream, flour, chives and one cup milk. Add 1/2 cup of the soup base to the sour cream mixture stirring slightly and gradually stir sour cream mixture into the soup base.* Cook over low heat stirring constantly, until thickened. * Adding some of the hot mixture to the milk before adding the milk to a hot substance will prevent the milk from curdling
4 - 6 Servings