3 c. diced, pared potatoes
1/2 c. diced celery
1/2 c. diced onion
1 c. diced ham
1/4 c. grated carrot
1 1/2 c. water
2 chicken bouillon cubes (or 2 tsp. instant chicken bouillon)
1/8 tsp. salt
Dash of pepper
2 1/2 c. milk
1 c. sour cream
2 tbsp. flour
1 tsp. chopped chives

Combine first 9 ingredients in large saucepan. Cover; cook for about 20 minutes or until potatoes are tender; not mushy. Add 1 1/2 cups milk; heat.

Mix sour cream, flour, chives and remaining milk in medium-size bowl. Stir this mixture in to soup base gradually. Cook over low heat, stirring constantly until thickened. May add more milk to make thinner consistency. Yield 6 cups.