1/4 c. butter
5 potatoes, peeled & cubed (4 c.)
1 c. finely chopped celery
1 lg. onion, chopped
1 pimento, finely chopped
2 tbsp. chopped fresh parsley
4 c. Swanson chicken broth
1 1/2 c. sour cream

Melt butter and saute potatoes, onion, celery and pimento until the celery and onions are tender and the potatoes are nicely browned. Add parsley and broth. Cook slowly until potatoes are tender. Blend in sour cream. Season to taste. Serves 4.