3 cans cream of potato soup
2 cans broth
1 c. shredded carrots
1 c. grated cheese (I use Cheddar)
1 c. sour cream
4 tbsp. butter
Dash of Tabasco sauce
1/4 c. onions
1/4 c. green onions

Cook onions and celery in butter until transparent. Add soup, broth and heat thoroughly. Add remaining ingredients and bring to a slight boil. Reduce heat and simmer. Serves 4-6.