3 c. diced potatoes
1/2 c. chopped celery
1/2 c. chopped onion
1 1/2 c. water
2 chicken bouillon cubes
1/4 tsp. salt
2 c. milk
8 oz. sour cream
1 tsp. chives
1 tbsp. flour

Put first 6 ingredients in pan; cook approximately 20 minutes. Add 1 cup milk but do not boil. Set aside.

In bowl, mix sour cream, chives and flour; stir well and add 1 cup milk. Pour 1/3 potato mixture into sour cream mixture. Over low heat, stir until thickened. DO NOT BOIL.