3 tbsp. butter
1 1/2 c. celery, chopped
1 c. carrots, shredded
1/4 c. green onions, sliced
2 cans cream of potato soup
1 (14 1/2 oz.) can chicken broth
1/2 c. water
2 tbsp. snipped parsley
Few drops hot pepper sauce
2 c. shredded Cheddar cheese
1 (13 oz.) can evaporated milk

In large saucepan, melt butter. Cook the celery, carrots, onions in butter until tender. Add potato soup, chicken broth, water, parsley, and hot pepper sauce. Cook and stir until it boils. Reduce heat, cover and simmer for 20 to 25 minutes. Stir occasionally. Stir in shredded cheese and evaporated milk. Heat through. DO NOT BOIL.