Yield: 8 to 10 servings

Tips from our test kitchen: substitute a sour cream-based ranch or onion dip for the sour cream this recipe also was very good when served cold with vichyssoise.

Ingredients
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped onion
2 to 4 bay leaves
salt and pepper
chicken broth (or water)
6 cups peeled and diced potatoes (smaller than 1 inch Square)
one (10 3/4 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup milk
finely chopped chives (optional)

Preparation Instructions
Combine the celery, carrots, onion, bay leaves, and salt and pepper to taste in a large stock pot. Cover with the broth and cook over medium-high heat until soft. Add the potatoes and more broth to cover. Boil until the potatoes are soft but not mushy (about 25 min.). Whisk the chicken soup and sour cream in a bowl until smooth. Add to the potatoes. Add the milk a little at a time until you reach the desired consistency. Stir lightly so as not to break the potatoes. Garnish with chives, if desired

Variations:
Add 2 to 4 links of cooked sausage, cut into small pieces, or small pieces of cooked ham. Garnish with paprika or crisply fried and crumbled bacon.

One day a friend told me she added cream of chicken soup and sour cream to her potato soup to make it richer andcreamier. I worked with my own recipe and came up with this one and feel it is delicious enough to share with others. It is one dish the entire family agrees on.