3 cups pared, diced Idaho potatoes
1/2 cup diced celery, optional
1/2 cup diced onions
1 1/2 cups water
2 chicken bouillon cubes or 2 tbsp. butter
1/2 tsp. salt
2 cups milk
8 oz. sour cream
2 tbsp. flour
1 tbsp. chives
dill to taste

In large saucepan combine first six ingredients, cover and cook until potatoes are done, about 20 minutes. Potatoes should be Idaho so as not to get mushy. Add one cup milk, heat. In medium bowl, mix sour cream, flour and remaining milk. Strain carefully then add to soup base, stirring constantly, then add chives and dill. Cook over low heat until thick.

Serves 8, Delicious.