Cook potatoes, celery and onions in 4 quart pan with cover on, using 3 cups water, until potatoes are tender. Do not drain. Stir in scalded milk. Add bouillon cubes and butter. Mix sour cream with flour in bowl until smooth; add this mixture to soup. Cook while stirring constantly until soup thickens and bouillon cubes are dissolved. Stir in salt and pepper. Enjoy.
My friend, Debbie gave me this recipe when I told her my husband liked potato soup. I am not a big fan of soup, but I, too, enjoy this recipe.