1/2 stick butter
3 chopped green onions
3 stalks celery, finely chopped with leaves
2 grated carrots
2 cans chicken broth
3 cans Campbell potato soup
8 oz. grated sharp Cheddar cheese
Parsley flakes
Coarse ground pepper
8 oz. sour cream
3 tbsp. sherry

Melt butter, saute onions, celery and carrots. Add chicken broth; cover and simmer 30 minutes. Add potato soup, cheese, parsley and pepper. Stir in sour cream and simmer 15 minutes. Add sherry and stir.

Makes 10 cups (6 servings).