3 c. potatoes (raw), diced
1/2 c. celery, finely chopped
1/2 c. onion, finely chopped
3 c. water
2 c. milk, scalded
2 chicken bouillon cubes
3 tbsp. butter
1 c. sour cream
1 tbsp. flour
1/8 tsp. pepper
4 oz. (1/4 of 1 lb. loaf) Velveeta cheese, cut into sm. chunks

Cook potatoes, celery and onion in water in covered pan until tender. Do not drain. Mush potatoes until fine. Add scalded milk, bouillon cubes and butter.

Mix sour cream with flour until smooth. Add to soup. Add cheese; cook until smooth and thickened and bouillon cubes are dissolved. Stir in salt and pepper.