POTATO TOMATO SOUP

3 quart water
1 cup tomato juice
4 or 5 medium potatoes diced
3 heaping tablespoon flour
Salt and pepper to taste
3 tablespoon shortening
1 pint. sour cream
1 onion diced

Cook potatoes in lightly salted water in a separate Kettle with 3-qt. water.
Melt shortening in a skillet; add flour and onion and brown;
add tomato juice and sour cream. If mixture is too thick,
add about one cup of water.
Pour through strainer into kettle of cooked potatoes; season to taste.
Cook about five minutes or until it comes to a full boil