1/2 stick butter
3 chopped green onions
3 stalks chopped celery, some leaves
2 grated carrots
2 cans chicken broth
3 cans potato soup
8 oz. grated yellow cheese
Parsley flakes
Salt
Coarse ground pepper
Few drops Tabasco
8 oz. sour cream
3 tbsp. sherry

Saute onions, celery, and carrots in butter. Add chicken broth and simmer 30 minutes. Add potato soup, cheese, parsley, Tabasco, salt, and pepper to taste. Stir in sour cream and simmer 15 minutes. Add sherry, stir and serve. Makes 10 cups.