1/4 lb. Bacon, diced
1 med. onion, diced
2 stalks celery, diced
2 Tbsp. flour
salt & Pepper
3 cups water
2 cups chicken broth
4 lg. potatoes
1 1/2 cups sour cream
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 in the flour and cook for 3 minutes. Add the water and broth. Add the potatoes and slowly bring to a boil. Reduce 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 the sour cream into broth until blended. Whisk the mixture back into the soup. Heat for 3 minutes longer. Adjust seasonings. Serve warm.