5 stalks celery, sliced thin
1 bunch scallions, sliced thin
1/4 c. butter
2 tbsp. flour
2 qt. water
3/4 c. powdered milk
3 med. raw potatoes, unpeeled and diced
Salt and pepper to taste
1/2 c. chopped fresh parsley
1/4 c. dried parsley
1 tbsp. dried dill weed
1 1/2 c. sour cream
1 (10 oz.) pkg. frozen French style green beans

Saute celery and onions in butter. When not quite tender add flour and water and stir until blended. Add milk and stir over medium heat until thickened. Add diced potatoes with skins on, salt, pepper, parsley, and dill weed. Simmer stirring often until potatoes are tender, about 30 minutes. Stir in sour cream and beans. Simmer 20 minutes. Serves 10-12. Best not to freeze. Reheat carefully. Easy.