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Put the potatoes, onion, celery, carrots, water,
and bouillon cubes in a pot and cook over medium
heat until vegetables are tender. Puree in a
blender or with an immersion blender to smooth
mixture. Return to pot and add cheese. Stir until
melted. Add the sour cream and seasonings and
stir. If the soup is too thick for your taste,
just add a bit of milk to get the consistency you
like.
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