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Categories:Viewed: 29 - Published at: 3 years ago
Ingredients
- 3 c. diced, chopped potatoes
- 1/2 c. finely chopped onions
- 1/2 c. finely chopped celery
- 3 c. water
- 2 c. scalded milk (may use skim)
- 2 chicken bouillon cubes
- 3 Tbsp. butter
- 1 c. sour cream (may use no fat)
- 1 Tbsp. flour
- 1/8 tsp. pepper
Method
- Cook potatoes, onions and celery in water in covered pan for about 20 minutes or until tender.
- Do not drain.
- Add milk, bouillon and butter.
- Mix sour cream with flour until smooth.
- Add to soup.
- Stirring, make sure bouillon cubes are dissolved; add pepper.
