1/4 c. butter
3 green onions, sliced with tops
3 stalks chopped celery
2 grated carrots
2 cans low sodium chicken broth
3 cans cream of potato soup
8 oz. Velveeta, grated
Parsley flakes
Tabasco sauce
8 oz. sour cream

In 4 quart pan, melt butter. Add green onions, celery and carrots; saute until tender. Add chicken broth, cover and simmer 30 minutes. Add potato soup, Velveeta, parsley, Tabasco sauce to taste and sour cream. Heat on medium heat until well blended.