Sour Cream Potato Soup for 2 or 3


1 1/2 cups Diced potatoes
1/4 cup Finely chopped celery
1/4 cup Finely chopped onion
1 cup          Scalded milk (heat milk until small bubbles appear around the edge)
1 or 2          Chicken bouillon cubes or equal of granules
1 1/2 Tbl. Butter
1/2 cup Sour cream
1 1/2 tsp. Flour
1 tsp.          Salt
To taste Pepper

Combine potatoes, celery and onion with 3 cups water in medium saucepan.  Cook, covered, until potatoes are tender. 

Add milk, bouillon cubes and butter; mix well. 

Mix sour cream with flour in small bowl until smooth; add to soup mixture. 

Cook, until thickened and bouillon cubes/granules are dissolved, stirring constantly.

Stir in salt and pepper.

Yield: 2-3 servings

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