Instructions: Combine potatoes, celery, onion, water, bouillon cubes, and salt in a large saucepan. Cover; cook for about 20 minutes or until potatoes are tender; not mushy. Add 1 cup milk, heat. Mix sour cream, flour, chives and remaining milk in a medium bowl. Stir sour cream mixture into soup base gradually. Cook over low heat, stirring constantly until thickened.

Yields 6 cups.

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