4 cups diced potatoes
2 tsp. salt
1/8 tsp. pepper
1/2 cup chopped onion
1/2 cup celery
3 cups water
2 cups milk
2 chicken bouillon cubes
3 tbsp. butter
1 small carton sour cream
2 tbsp. flour

Cook potatoes, celery and onion in 3 cups water until tender. Add milk, bouillon cubes and butter. Mix flour with sour cream and add to the soup. Stir constantly until thickened. Stir in salt and pepper.

Serves 8-10.