Green Bean and Potato Soup

5 stalks celery, sliced thin
1 bunch green onions, chopped
1/2 stick butter
2 tablespoons flour
8 cups water
1 cup milk
3 medium potatoes, diced with skins left on
salt & pepper to taste
1/2 cup chopped fresh parsley
1 tablespoon dill
1 1/2 cups sour cream
1 10-ounce package frozen French-cut green beans

Saute the celery and green onions in the butter. When the vegetables are not quite tender, add the flour, and stir in. Add the water, and stir until blended. Add the milk, and stir over medium heat until thickened. Add potatoes to the pot along with some salt and pepper, parsley, and dill. Simmer, stirring often, until the potatoes are tender, about 1/2 hour. Twenty minutes before serving, stir in the sour cream and green beans. Simmer for 20 minutes, and serve.