3 c. diced pared Idaho potatoes
1/2 c. diced celery
1/2 c. diced onion
1 1/2 c. water
2 chicken bouillon cubes
1/2 tsp. salt
2 c. milk
1 c. (8 oz.) sour cream
2 tbsp. flour
1 tbsp. chopped chives

In a large saucepan combine potatoes, celery, onion, water, bouillon cubes and salt. Cover and cook until vegetables are tender, about 20 minutes. Do not overcook potatoes; they should be just tender, not mushy. Add 1 cup milk and heat.

In medium bowl mix sour cream, flour, chives and remaining 1 cup milk. Gradually stir sour cream mixture into soup base. Cook over low heat, stirring constantly, until thickened. Yield 6 cups; 4-6 servings.