1/4 c. butter
4 c. potatoes, diced
1 c. celery, sliced
1 med. onion, chopped
4 c. chicken stock (may use bouillon cubes)
1 1/2 c. sour cream
1 1/2 c. milk
2 tbsp. flour
2 tbsp. chives

Cook potatoes, celery and onions in the stock until tender. At this stage, you may mash with potato masher or put in blender until smooth. Mix flour with a little milk and add with salt, rest of milk, pepper and butter. Heat but do not boil. Remove from heat and stir in sour cream. Serve in hot bowls and sprinkle with chopped chives, if desired. Good with hot corn bread muffins or sticks.