5 med. potatoes
1 lg. tomato, quartered
3 stalks celery with leaves, diced
1 green pepper, diced
3 tsp. chopped parsley
1 onion, minced
2 qts. chicken broth
Salt to taste
1/2 pt. sour cream, at room temp.

Wash, peel and cut potatoes into small cubes. Combine them with rest of vegetables in broth in a covered soup pot. Add salt to taste. Bring to a boil, lower heat and simmer for about 1/2 hour or until potatoes are just tender. Turn off heat. Add sour cream. Serve immediately. Serves 8.