3 c. diced, peeled raw potatoes
1/2 c. diced celery
1/2 c. diced onion
1/2 c. water
2 chicken bouillon cubes
1 tsp. salt
2 c. milk
1 c. (8 oz.) sour cream
2 tbsp. flour
1 tsp. chopped chives

Combine potatoes, onion, celery, water, bouillon cubes and salt. Cover and cook until vegetables are tender (about 20 minutes). Do not overcook potatoes. Add 1 cup milk and beat. In another bowl mix sour cream, flour and chives and remaining 1 cup milk. Gradually stir sour cream mixture into soup. Cook low until thickened.