Ingredients:
4-5 large potatoes, peeled and diced
1/2 cup celery, diced
1/2 cup onion, diced
1-1/2 cups water
2 chicken boullion cubes (do not substitute)
1/2 tsp salt
2 cups milk, 2% or whole (1% or skim gives the soup a funny texture)
1 cup sour cream (8 oz)
2 Tablespoons flour
In a large saucepan, combine potatoes, celey onion, water, boullion cubes and salt. Cover and cook until potatoes are tender - about 20 minutes. Watch carefully. DO NOT OVERCOOK. They should still be tender, not mushy. Add 1 cup milk into the pan with the potatoes and heat. In medium bowl, mix sour cream, flour, and remaining 1 cup milk. Gradually stir this mixture into soup. Cook over low heat. STIR CONSTANTLY - don't let it burn to the pan. Remove from heat after it thickens.
Yield: 4-6 servings
Tip: After I've cooked over low heat for 30 minutes, I usually put the mixture in a crockpot and let it simmer on low for several hours. Keep checking and stirring.
