Lorri's Cream Of Potato Soup
3 cups diced raw potatoes
1/2 cup chopped celery
1/2 cup onions (chopped)
3 cups water
2 cups scalded milk
2 chicken bouillon cubes
2 tbsp. butter
1 cup sour cream
Cook potatoes, celery, and onion in water until tender. DO NOT
DRAIN. Press through sieve, or blend. Add milk, butter, and
bouillon cubes. Add sour cream. Cook stirring constantly, until
thick and bouillon cubes are dissolv ed. Season with salt, pepper
and nutmeg. Garnish with parsley.
Terry Rumburg