3 c. diced potatoes
1/2 c. diced celery
1/2 c. diced onion
1 tbsp. chicken-flavored gravy base or 2 chicken bouillon cubes
2 c. milk
1 (8 oz.) carton sour cream dip with chives
1 tbsp. all-purpose flour

In large saucepan, combine potato, celery, onion, 1 1/2 cups water, gravy base, and 1/4 teaspoon salt. Cover and cook until vegetables are tender, about 20 minutes. Add 1 cup milk; heat through.

In medium bowl, blend sour cream dip and flour, gradually stir in remaining milk. Pour about 1/3 of hot potato mixture into sour cream mixture, return to saucepan. Cook and stir until thickened. Garnish with parsley, if desired. Makes 6 to 8 servings.