3 c. diced potatoes
1/2 c. chopped celery
1/2 c. chopped onion
3 c. water
2 c. scalded milk
1 c. sour cream
1 tbsp. flour
2 chicken bouillon cubes
3 tbsp. butter

Cook potatoes, celery and onion in water until tender. Do not drain. Beat with mixer; drain milk, bouillon cubes and butter. Mix flour with sour cream until smooth. Add to soup, stirring constantly until smooth and thick and until bouillon cubes are melted. Season with salt and pepper.