3 carrots, chopped
3 pieces celery, chopped
1 lg. onion, chopped
2 cans cream of potato soup
2 cans chicken broth
1 lb. Velveeta cheese
1 lg. carton sour cream
2 cans Swanson boned chicken

Saute carrots, celery, and onions in 1/2 stick butter. Stir vegetables with a wooden spoon. When tender (not brown), add soup and broth. Bring to boil; lower heat, cover, and simmer for 1 hour.

Add cubed cheese; stir constantly until melted. Add sour cream. Ready to eat. Can be frozen.