Homemade Potato Soup

This is actually my husbands aunts recipe but I tweeked it a bit to make it my own.

6 large russet potatoes, peeled and cut into 1 inch pieces

3 stalks of celery, chopped
1 large carrot, chopped
1 medium onion, diced
5 srips bacon, cooked and crumbled
1 can chicken broth
2 chicken bouillon cubes
1 cup light sour cream
1/4 cup flour
1 cup milk
1 teaspoon garlic powder
salt and pepper to taste

Place the potatoes in large pot. Add just enough water to cover. Salt water and bring to a boil. Reduce to medium and stir occasionally until fork tender. While potatoes are cooking, place remaining diced vegetables in 1 cup water, with 1 chicken bouillon. Bring to a boil and reduce heat to medium. Cook until vegetables are tender. Once the potatoes are tender and liquid is reduced, add the broth and 1 chicken bouillon. Stir to slightly mash the potatoes but still leave lumpy. Now add the cooked vegetable mixture, including its liquid. In a bowl, stir together milk, flour and sour cream. Add to soup stirring constantly until blended. Add garlic powder, bacon, salt and pepper. If you want a thinner soup, at this point add an additional can of chicken broth. Heat all the way through and serve. If desired, you can top with cheese, sour cream, green onion, crackers, bacon, etc. Enjoy!