Prep: 10 min.
Cook: 40 min.
2 cups water
2 chicken bouillon cubes
3 cups cubed peeled potatoes
1/2 cup chopped onion
1/2 cup thinly sliced celery
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups milk, divided
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
2 tablespoons chopped fresh parsley
1 tablespoon chopped chives
In a 3-qt. saucepan over medium heat, combine water, bouillon,
potatoes, onion, celery, salt and pepper; bring to a boil.
Reduce heat cover and simmer for 15-20 minutes or until potatoes are
Add 1-3/4 cups milk.
Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly.
Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly.
Add a small amount of hot liquid to sour cream; stir to mix. Gradually
add to soup, stirring constantly; heat through but do not boil.
Add parsley and chives just before serving.
Yield: 4-6 servings.