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

Saute carrots, celery and onion in butter, then pour in soup pot and add chicken broth. Simmer for 20 minutes. Add cream of potato soup, Velveeta cheese and simmer another 20 minutes. Stir often. Just before serving, stir in sour cream. Serve in buns in a bowl.