Amy Simpson, Verda Simpson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3 cups potatoes, diced
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 3 1/2 cup water

Cook until tender.

Add:

• 2 tsp salt
• Black pepper
• 3 Tbsp oleo
• 2 chicken bouillon cudes
• 2 1/2 cup milk, scalded
• 8 oz sour cream
• 1 Tbsp flour

Stir in milk until it thickens.