1 can potato soup
1 soup can milk
1 (7 1/2 oz.) can crabmeat

Blend until smooth, pour into saucepan and add 1 (13 3/4 oz.) can chicken broth, 1 teaspoon salt, dark Tabasco sauce. Heat and add 1 cup cream. Bring just to simmering point and serve sprinkled with chives. A tablespoon of sherry or Madeira may be poured into each soup cup before you add the hot soup. Good also chilled.