3 c. diced raw potatoes
1/2 c. chopped celery
1/2 c. chopped carrots
1/2 c. chopped onion
3 c. water
2 c. scalded milk
2 chicken bouillon cubes
3 tbsp. butter
1 c. sour cream
1 tbsp. flour
Dash nutmeg (optional)
Dash parsley (optional)
Salt and pepper to taste

Cook potatoes, celery, carrot and onion in the three cups water, in uncovered pan until tender. Do not drain. Press through sieve. Add milk, bouillon and butter. Mix sour cream with flour until smooth. Add to soup. Cook stirring constantly until thickened and bouillon cubes are dissolved. Season with salt and pepper. Garnish with parsley, if desired.