2 cans clear chicken broth (14 1/2 oz.)
4 lg. potatoes, diced
2 med. onions, diced
1/2 c. sour cream
1 c. shredded Cheddar cheese
1 tbsp. butter
Salt & pepper

Cook chicken broth, potatoes and onions until tender. Add 1/2 cup sour cream, 1 cup shredded Cheddar cheese, salt and pepper to taste and 1 tablespoon butter. Cook slowly until cheese is melted. If soup is too thick, add milk to desired consistency.