Ingredients

• 3 cups potatoes, cubed
• 1/2 cup celery, diced
• 1/2 cup onion, diced
• 2-3 cups chicken stock
• 8 ounces (1 cup) sour cream
• 2 tablespoons flour
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces Velveeta cheese, cubed

Instructions

1. In a large saucepan, combine the cubed potatoes, diced celery, and diced onion
2. Add just enough chicken stock to barely cover the vegetables
3. Bring to a simmer and cook for 15-20 minutes, until potatoes are tender
4. In a separate bowl, whisk together sour cream, flour, and milk until smooth
5. Slowly add the sour cream mixture to the soup, stirring constantly
6. Heat on low until the soup has thickened, being careful not to boil
7. Add salt and pepper
8. Add cubed Velveeta cheese and stir until completely melted
9. Serve hot