2 qts. tomatoes in juice (either boil down fresh or use canned whole tomatoes that you crush)
2 chicken bouillon cubes
2 c. water
1 lg. onion, in quarters
2 stalks celery with leaves sliced diagonally
4-5 chopped potatoes, lightly salted
1 - 1 1/2 tbsp. flour
Cold water, approx. 1/2 c.
8 oz. sour cream

Dissolve bouillon cubes in 2 cups boiling water. Add tomato, onion, celery and potato and bring to boil. Simmer 30 minutes until vegetables are tender. Dissolve flour in approximately 1/2 cup cold water until smooth. Add sour cream to this mixture and some hot liquid from the soup and whisk until smooth. Slowly add to soup, stirring to avoid lumps. Heat through. Remove celery leaves before serving.