1 1/2 lbs. russet potatoes, peeled, cut into 1" pieces
4 c. canned chicken broth
1 c. (about) milk
1 tbsp. butter
1 tbsp. chopped fresh chives
1/3 c. sour cream
Salt & pepper
Additional sour cream

Combine potatoes and broth in heavy 2 quart saucepan. Cover and simmer until potatoes are very tender, stirring occasionally, about 45 minutes. Let mixture cool slightly.