1 stick butter
3 carrots, chopped fine
3 ribs celery, chopped fine
1 onion, chopped fine
3 cans Swanson chicken broth
3 cans cream of potato soup
1 1/2 lb. Velveeta cheese
8 oz. sour cream

Chop carrots, celery and onion very fine (a food processor is perfect). Saute vegetables in butter until clear. Pour vegetable mixture into a large soup pot. Add broth and soup. Mix well. Simmer 30 minutes. Chop cheese into pieces. Drop in soup mixture. Stir until completely melted. Simmer 10 minutes. Just before serving add sour cream. Stir until completely dissolved. If available, serve in soup buns. Great with croutons or favorite crackers.