Penny'S Potato Soup - cooking recipe

Ingredients

1 1/2 c. water
2 chicken bouillon cubes
3 c. potatoes, peeled and finely chopped
1/2 c. celery, finely chopped
1/2 c. onion, finely chopped
2 c. skim milk
1 Tbsp. flour
1 (8 oz.) carton nonfat sour cream
parsley

Preparation

Combine water and chicken bouillon.
Cook vegetables in water mixture until soft.
Add milk slowly, stirring to combine. Combine flour and sour cream.
Add to soup mixture, stirring slowly.
Lower heat and simmer on low until slightly thickened and ready to serve.