Hungarian Potato Soup

4 cups chicken broth
4 medium potatoes, peeled and diced
1 onion, halfed
1 carrot, finely chopped
1 stalk celery, finely chopped
1 green pepper, cleaned and quartered
1/2 teaspoon dill
1 teaspoon paprika
2 tablespoons flour
2 tablespoons cold water
3 tablespoons sour cream
salt
pepper
Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper.
Cover and cook for 20 minutes.
Discard the onion and green pepper.
Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and this mixture to the hot soup.
Add dill and paprika.
Simmer the soup for another 5 minutes, or has slightly thickened.
Season to taste with salt & pepper.