3 c. diced raw potatoes
1/2 c. celery, chopped
1/2 c. onion, chopped
3 c. water
2 c. milk
2 chicken bouillon cubes
3 tbsp. butter
8 oz. sour cream
1 tbsp. all-purpose flour
Salt and pepper to taste

Cook potatoes, celery and onions in water in covered pan until tender; do not drain. Press through sieve or mash well. Add milk, bouillon cubes, and butter. Mix sour cream with flour until smooth. Add to soup and cook, stirring constantly, until thickened and bouillon cubes are dissolved. Season with salt and pepper.