1/4 c. butter
2 cans chicken broth
2 cans potato soup
3 stalks celery, chopped
3 carrots, grated
1/2 onion, chopped
8 oz. Velveeta cheese
5 drops Tabasco
3 tsp. sherry (opt.)
8 oz. sour cream (opt.)
Salt & pepper to taste
Parsley flakes

Melt butter and saute carrots, celery and onion. Add broth and simmer for 30 minutes. Add soup, cheese and seasonings. Simmer 15 minutes. Add sour cream and sherry. Blend well. Serves 10 to 12. Keeps well in refrigerator for a few days.