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1/4 pound bacon, diced
1 medium onion, diced
2 stalks celery, diced
2 Tbsp flour
3 cups water
2 cups chicken broth
4 large potatoes, peeled and diced
1-1/2 cups sour cream
Salt and pepper to taste
Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook until just soft. Sprinkle on the flour and cook for 3 minutes, stirring constantly. Add the water and broth. Add the potatoes and slowly bring to a
Reduce the heat and simmer until the potatoes are
soft (about 30-40 minutes). In a separate bowl, ladle in 2 cups of the soup broth. Whisk in the sour cream until blended. Whisk the mixture back into the soup. Heat for 3 minutes longer. Adjust seasonings to taste.