| | Directions |
- Sauté celery and onion in butter.
- Add water. Bring to a boil. Once it starts to boil, add in 4 chicken bouillon cubes.
- Add potatoes (chopping into whatever size you prefer) to boiling water. (The smaller the potatoes you chop, the thicker the soup will be).
- Cook until potatoes are tender.
- Add the cream of mushroom soup and sour cream. Stir in.
- Add salt, a lot of pepper, and parsley flakes; simmer. The longer it cooks, the thicker it will be.
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Prep Time: 45 minutes
Cook Time: 40 minutes
Container: Soup pot
|  | | Ingredients | | - | | 5 stalks celery, chopped |
| - | | 1 onion, chopped |
| - | | 1 stick butter |
| - | | 5 cups water |
| - | | 4 chicken bouillon cubes |
| - | | 9 potatoes, chopped |
| - | | 1 can cream of mushroom soup |
| - | | 8 ounces sour cream |
| - | | salt and pepper, to taste |
| - | | 1 teaspoon parsley flakes |
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