2 Tbls Salted Butter 1 Stalk of Celery chopped 1 Medium Onion chopped 1 Hamhock 1 Bay Leaf 2 Chicken bouillon cubes 1 Quart of tap water 3 cloves of Garlic 1 cup Sour Cream
Melt butter in large pot. Add celery and onions; cook and stir over medium heat about 5 minutes, or until vegetables are translucent. Add ham hock and bay leaf. In a separate container, stir chicken bouillon into hot water to make chicken broth. Add garlic to mixture in pot; cook on more than 1 minute. Immediately add potatoes and chicken broth; bring to a boil. Reduce heat and simmer about 20 minutes, or until potatoes are tender and fall apart when poked with a fork. Remove and discard bay leaf. Remove ham hock. Stir in sour cream. Heat through, but do not boil. Mash or blend the soup if you like, or serve it chunky.