Sour Cream Potato Soup

1/4 lb. bacon, diced
1 med. onion, diced
2 stalks celery, diced
1 Tbls. all-purpose flour
3 cups water
2 cups chicken broth
4 large potatoes, peeled and diced
1 1/2 cup sour cream
salt & pepper to taste

Cook the bacon pieces in a heavy soup pot until they start to brown. Add the onion and celery and cook until just soft. Sprinkle on the flour and cook for 3 minutes. Add the water and broth. Add the potatoes and slowly bring to a boil. Reduce the heat and simmer until the potatoes are soft (about 30 to 40 minutes). In a separate bowl, ladle in 2 cups of the soup broth. Whisk in the sour cream until blended. Whisk the mixture back into the soup. Heat for 3 minutes longer. Salt and pepper to taste. Serve warm. (*re-heat any leftovers slowly). Enjoy!