1 qt. chicken stock
4 potatoes, chopped
2 c. sliced carrots
1/2 c. sliced celery
1/4 c. chopped onion
1 tsp. salt
1/2 tsp. marjoram
1/8 tsp. pepper
1 c. milk
2 tbsp. flour
1/2 c. sour cream

Combine all ingredients except milk, flour, and sour cream in a large saucepan or Dutch oven. Bring to boiling; simmer 30 minutes. Gradually add milk to flour, stirring until smooth. Stir into soup. Bring to boiling; boil 1 minute, stirring constantly. Before serving, stir in sour cream. Heat; do not boil. Garnish with paprika or grated Parmesan cheese.