3 stalks celery, chopped
3 green onions, chopped
1/4 c. butter
2 cans chicken broth
3 c. water
2 carrots, scraped and grated
2 cans cream of potato soup
2 c. grated American cheese
1/2 tsp. dried parsley flakes
1/2 tsp. pepper
Dash of hot sauce
1 (8 oz.) carton sour cream
2 tbsp. sherry

Saute celery and onions in butter in a large Dutch oven until vegetables are tender. Add chicken broth, water, and carrots, stirring well. Bring to a boil. Cover; reduce heat and simmer 30 minutes. Add potato soup and next 4 ingredients, stirring well. Simmer 15 minutes. Add sour cream and sherry; heat thoroughly. Yield: 2 quarts.