Country Potato Soup

3 c. diced raw potatoes
½ c. diced celery
½ c. diced onion
1½ c. water
2 chicken bouillon cubes
½ t. salt
2 c. milk
1 c. sour cream
2 T. flour
1 T. chopped chives

· In large saucepan, combine potatoes, celery, onion, water, bouillon cubes, and salt. Cover and cook over low heat until vegetables are just tender, not mushy—about 20 minutes.
· Add 1 c. milk. Stir and heat through.
· In medium bowl, mix together sour cream, flour, chives, and remaining cup of milk.
· Gradually add this mixture to soup, stirring constantly over low heat until thickened. Makes 6 cups.

*I sometimes smash the potatoes a bit after they are cooked with a potato masher for a thicker consistency.