1/2 stick butter
2 chopped green onions
3 ribs celery
3 grated carrots
2 cans chicken broth
3 cans cream of potato soup
8 oz. grated yellow cheese
Parsley flakes (optional)
Salt and pepper
Few drops Tabasco sauce
8 oz. sour cream

Saute onion, celery, carrots in butter. Add chicken broth and simmer 30 minutes. Put in blender (small amounts at a time) before heating. Add potato soup, cheese, parsley, Tabasco, pepper and salt (taste before). Stir in sour cream. Simmer but do not boil.