1/2 stick butter
3 chopped green onions
3 stalks celery, chopped
2 carrots, grated
1 (10 3/4 oz.) can chicken broth
3 (10 3/4 oz.) cans Heinz potato soup
2 oz. grated yellow cheese
Parsley flakes
Drops of Tabasco sauce
Coarse ground pepper
8 oz. sour cream
3 tsp. cooking sherry

Melt butter over low heat and saute onions, carrots and celery. Add broth and cover. Simmer 30 minutes. Add potato soup, cheese, parsley, Tabasco and pepper. Stir in sour cream. Simmer 15 minutes. Add sherry and stir. Makes 10 cups.