Saute in 1/4 pound butter: 1 stalk celery, diced 1 onion, chopped fine

Add sauteed mixture to beans in a soup kettle and 2 quarts water, 3 diced potatoes, 3 chicken bouillon cubes. Cook until beans are done.

Mix in bowl: 3 tbsp. flour (if too thick thin with milk)

Add soup broth 1 ladleful at a time to the sour cream mixture. Pour thinned sour cream into soup kettle and bring to boil and turn off.