3 c. diced potatoes
1/2 c. diced celery
1/2 c. diced onion
1 1/2 c. water
2 beef bouillon cubes
1/2 tsp. salt
2 c. milk
1 c. sour cream
2 tbsp. flour
1 tbsp. chopped chives

Combine potatoes, celery, onion, water, bouillon cubes and salt in large saucepan. Cover and cook for about 20 minutes or until potatoes are just tender, not mushy. Add 1 cup milk; heat.

Mix sour cream, flour, chives and remaining 1 cup milk in a medium bowl; stir sour cream mixture into soup base gradually and cook over low heat, stirring constantly, until thickened. Yield 6 cups.