3 c. peeled, diced potatoes
1/2 c. diced celery
1/2 c. diced onions
1 1/2 c. water
2 cubes chicken bouillon
1/2 tsp. salt
2 c. milk, divided
1 c. sour cream
2 tbsp. flour
Chopped chives

In large pan combine potatoes, celery, onions, water, bouillon and salt. Cover and cook until tender, about 20 minutes. Do not over cook potatoes. Add 1 cup milk. Heat. In medium bowl mix sour cream, flour, chives and remaining milk. Gradually stir sour cream mixture into soup base. Cook, stirring until thickened. Serve with crusty rolls and green or fruit salad. Serves 4 to 6.