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