Potato Soup - cooking recipe

Ingredients

6 c. diced potatoes
1 grated carrot
1 large onion, chopped
1 c. celery, chopped
2 tsp. salt
1/8 tsp. pepper
2 tsp. dry chives
2 cans College Inn chicken broth
4 c. milk
1 Tbsp. flour
8 oz. sour cream

Preparation

Put vegetables, spices and broth together in Dutch oven.
Cook 15 minutes on medium-low until potatoes are tender.
Add milk and bring to a slow boil.
Add flour to sour cream and mix well.
Take 1 cup of hot soup and add slowly to sour cream.
Then put back in soup and cook until soup thickens.