Potato Soup

A former boss served this soup at a Christmas luncheon and was kind enough to share her recipe. It has become one of our favorite soups. The combo of potatoes, sour cream, and chives gives it a French onion dip flavor.

3 C. peeled and diced potatoes
½ C. diced celery
½ C. diced onion
½ C sliced carrots (optional)
2 chicken bouillon cubes
½ tsp. salt
2 C. milk
1 C (8 oz.) sour cream
2 T flour
1 T chopped chives
Combine veggies, salt, and bouillon (dissolved in water as directed on package). Cover and cook until veggies are tender, about 20 minutes. (At this point I mash everything.) Add 1 cup milk, and heat. In bowl, combine sour cream, flour, chives, and remaining cup of milk. Gradually stir mixture into hot soup. Cook over low heat, stirring, until thickened. We like to top it with grated cheddar. Serves 4-6.