2 strips celery
2 carrots
5 med. potatoes
1 sm. onion
2 tbsp. parsley flakes
2 tbsp. chicken base
8 oz. sour cream
1/4 lb. butter
1/2 c. flour
Salt and pepper to taste
Garlic powder to taste

Slice thin the celery and carrots. Cut potatoes in small pieces. Chop onions. Place all ingredients except sour cream, butter and flour in heavy pot. Cover vegetables with water. Cook with lid on until water comes to a full boil.

At this point add sour cream to hot ingredients. Cover. Cook 1 hour or until vegetables are soft. In small skillet, melt butter and add flour. Mix well, then add to soup. Cook for 30 minutes. Excellent, even better next day, can be frozen.