3 c. diced cooked potatoes
1/2 c. diced celery
1/2 c. diced onions
1 1/2 c. water
2 cubes chicken bouillon
1/2 tsp. salt
2 c. sweet milk
1 c. (8 oz.) sour cream
2 tbsp. flour
1 tbsp. dried chives
salt to taste

In large saucepan, combine potatoes, celery, onion, water, bouillon cubes and salt. Cover and cook until vegetables are tender, about 20 minutes. Do not overcook potatoes. They should be just tender, not mushy. Add 1 cup milk and heat. In medium bowl, mix sour cream, flour, chives and remaining 1 cup milk. Gradually stir sour cream mixture into soup base. Cook over low heat, stirring constantly, until thickened.

Makes 6 cups.