1 lb. sliced, smokie links
1 med. onion, chopped
1 stalk celery, chopped
1/4 head cabbage, chopped
2 tbsp. butter
3 1/2 c. chopped potatoes
3 cans (10 3/4 oz.) chicken broth
1/3 c. sour cream
1 tbsp. flour
1/4 c. milk

Melt butter and saute onion and celery about 10 minutes. Stir in cabbage and potatoes, then add broth. Cook over high heat until mixture boils; reduce heat to medium and simmer uncovered for 30 minutes or until potatoes are tender.

Mix sour cream and flour together. Add milk, 1 tablespoon at a time, stirring well. After each addition, stir in the sour cream mixture and heat through. Slice smokies and heat in soup before serving. Yield: 6 servings.