3 stalks celery
3 sticks carrots
1 large onion
1/2 cup (1 stick) butter
3 (15 oz. ea.) cans chicken broth
3 (10 oz. ea.) cans potato soup
1 lb. Velveeta cheese
8 oz. dairy sour cream

Chop celery and carrots. Sauté in butter. Add broth and simmer for 10 minutes. Add cans of soup and block of Velveeta cheese. Simmer until cheese melts. Add sour cream right before serving.

Submitted by: Sarah Baker