2 1/2 lb. haddock, skinned
2 c. water
1/4 lb. butter
1 3/4 c. thinly sliced onions
2 tbsp. flour
2 1/2 c. 1/2" potato cubes
1 c. celery
2 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1 c. med. light cream
1 c. sour cream

Simmer haddock (skinned) in water for 5 minutes. Take haddock out of broth and boil fish broth for 10 minutes with potatoes and celery.

Melt butter and add onions. Saute until done. Add flour and then salt, pepper and the 4 cups of milk. Mix sour cream and light cream together and then add to the broth. Add everything to broth, simmer and serve.