Delicious Thick Creamy Potato Soup

1
Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
2
Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
3
Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
4
In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
5
Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
6
Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
7
Sprinkle with grated Parmesan cheese and chopped green onions.
8
Delicious!