3 carrots
2 stalks celery
Green onions (to taste)
2 cans chicken broth (Swanson's or no-salt if you can find it)
2 cans potato soup
1 lb. Velveeta cheese
1 pt. sour cream

Saute carrots, celery and onions in butter until tender. Set aside. Mix together broth, soup and cheese. Heat mixture until melted and thoroughly combined. Add sauteed vegetables. Stir in sour cream. Serve.