Ingredients

3 Cup chopped Yukon Gold potatoes
1/2 Cup chopped celery
1/2 Cup chopped onion
1/4 Cup grated carrot
1 1/2 Cup chicken broth
1/4 Teaspoon salt
3 Slice bacon
2 Cup milk, divided
1 8-ounce carton sour cream
1 Tablespoon flour

Instructions

Combine vegetables, broth and salt and cook until tender. Fry bacon until crisp and crumble. Add 1 cup milk to veggies and heat. Blend sour cream and flour and gradually stir in remaining cup of milk. Add a third of the hot potato mixture into the sour cream mixture and stir. Add bacon and return all to potato mixture; warm until soup thickens.

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