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