Looking at Cooking with Mildred Swift

• 3 cups diced raw potatoes
• 1/2 cup finely chopped celery
• 1/2 cup chopped onion
• 3 cups water
• 2 cups scalded milk
• 2 chicken bouillon cubes
• 3 tablespoons butter
• 1 cup sour cream
• 1 tablespoon flour
• 2 teaspoons salt
• 1/2 teaspoon black paper

In a medium size covered kettle, cook the potatoes, celery, and the onions in the 3 cups of water. Cook until the potatoes are tender. Add the milk, bouillon cubes, and the butter. Mix the sour cream with the flour until smooth. Add to the soup mixture and cook, stirring constantly until thickened and the bouillon cubes are dissolved. Stir in salt and pepper.

This serves 6. Serve while hot. This makes a very tasty, wholesome soup.

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