3 c diced raw potatoes

1/2 c chopped celery

1/2 c onion -- chopped

1 c water

2 c chicken broth

2 c milk -- scalded

3 tbsp butter

1 c sour cream

1 tbsp flour

salt and pepper -- to taste

Combine the water and broth and in it cook the potatoes, celery and onion in a covered pan until very tender. Do not drain. Press it through a sieve. Add milk and butter. Mix sour cream with flour until smooth. Add to soup, and cook stirring constantly, until thickened. Season to taste with salt and pepper. Serves 6.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963, p.19

Formatted for MasterCook by Mardi Desjardins, July 14, 1997