3 c. diced raw potatoes
1/2 c. finely chopped celery
1/2 c. finely chopped onion
3 c. water
2 c. scalded milk
2 chicken bouillon cubes
3 tbsp. butter
1 c. sour cream
Salt & pepper to taste
1 level tbsp. flour

Combine potatoes, celery, onion and water in a 3 quart kettle. Cover and cook until potatoes are tender. Add milk, bouillon cubes and butter. Mix sour cream with flour until smooth. Add to soup mixture.

Cook, stirring constantly, until soup thickens and bouillon cubes are dissolved. Add salt and pepper to taste.

Makes 6 servings.