3 lg. potatoes, diced
1/2 c. chopped celery
1/2 c. chopped onions
3 c. water
2 c. scalded milk
2 chicken bouillon cubes
1 c. sour cream
2 tsp. salt
3 tbsp. butter
1 tbsp. flour

To the 3 cups water, add potatoes, celery, onion and cook until tender. Do not drain water. Mash with potato masher until fine. Add scalded milk, bouillon cubes, butter. Mix sour cream with flour. Add to soup stirring constantly until thickened and cubes are melted. Add salt and pepper.